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Kale Chips

I’m a late-adopter. Kale chips have been on my radar for a few years now, but I haven’t tried them. I just wasn’t buying that you could pass off a piece of kale as a “chip”. But–oh!–I wish I’d started making these sooner. My kiddos actually fight over them at the table. I’m totally not kidding you. The last time I had these on the dinner table, they were the bribe we used to get the kids to eat the rest of their dinner.

“Sorry, honey. No more kale chips until you eat your spaghetti.”

Even the Peanut couldn’t get enough of them. They can easily eat two whole bunches of kale in one sitting when it’s prepared this way. That’s a serious helping of super-food!

I don’t really have a “recipe” because I make them different ways depending on what the dinner is and what seasonings I have on hand. Some of my family’s favorites are sesame oil and tamari, balsamic and herb, and garlic and basil.

Here, I’m posting my absolute basic recipe and you can experiment with different seasonings. It’s basically greens with salad dressing, that’s baked. I’m betting you could even toss the kale with some pre-mixed dressing and bake it, but I haven’t tried it. I’d love to hear what you do with it, so please share in the comments.

Have a heavy hand with the oil, otherwise your kale chips will just stick to the pan and burn.

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Kale Chips


  • 1 head kale washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt for sprinkling


Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

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