Kale Chips

You are not going to believe me when I say that kale chips are DELICIOUS! Not just tolerable, but DELICIOUS. Yes, kale! That nutrient-packed, leafy vegetable that you ignore in the produce aisle! This is by far the best kale experience I have ever had. I wish I had discovered this little secret long ago.

As I ate the entire bowlful of my crispy afternoon snack, I felt like I should maybe be feeling guilty. As if I were eating a bag of cheetos or something. No guilt was necessary, though, because, well, because it's kale!

Assuming you trust me, here's what you will need to do to. Preheat your oven to 375 degrees F. Tear pieces from an entire bunch of kale, discarding the hard ribs. Make sure the kale is totally dry. If there is any moisture present, the kale will not crisp properly when it is cooked. Line a baking sheet with aluminum foil and spread the kale evenly across the top. Drizzle olive oil over the kale (anywhere from 1-4 tablespoons) and gently toss with your hands to coat.

Bake in the preheated oven for 12-15 minutes, or until the kale is crispy and bright green in color. After they have come out of the oven, salt (preferably kosher) and pepper them to your liking. Prepare to be very pleasantly surprised!

Kale Chips

Ditch the chips. These are WAY tastier, and do I need to mention that they are way healthier?

Contributed by Megan Porta from pipandebby.com.

Published Feb 6, 2011

Serves: 4

Total time: 20 min



  • 1 bunch kale, broken into medium pieces (hard ribs discarded)
  • 1-4 tablespoons olive oil
  • Kosher salt and pepper, to taste
  1. Preheat oven to 375 degrees F. Spread kale out on a baking sheet lined with aluminum foil. Make sure kale leaves are completely dry. Drizzle olive oil over kale and toss with hands to coat. Bake in preheated oven for 12-15 minutes, or until leaves are bright green and crispy. Remove from oven and season with salt and pepper.