Crispy Kale Chips

March 18, 2012

Next time you are in the mood for something crispy and salty – try these homemade Kale Chips. Kale is a hardy green, so it can stand up to a high oven temp, and becomes nice and crispy in under 10 minutes. Kale is also a nutrient packed food – full of vitamins and minerals like A, C, and K, Potassium and Calcium – as well as a great source of fiber.

Eater’s Note: I am still experimenting with how to store kale chips. They are crispy when you eat them right away (after cooled), but I have yet to find a way to store them so they keep their crunch. If anyone has any tips, please share!


Crispy Kale Chips
  • 1 or 2 bunches of kale (washed and dried)
  • olive oil (few tbsp)
  • sprinkle of course sea salt
  1. Preheat oven to 425 degrees
  2. Remove kale from the stalk and tear into large peices
  3. Pour a few tablespoons of olive oil into a small bowl, and using your fingers, dip into the olive oil and gently spread a thin coating onto the kale leaves.
  4. Arrange kale on a baking sheet in a single layer and sprinkle with salt.
  5. Bake for 5 min, turn over, and bake for another 3-5 min (watching closely because it burns easily).
  6. Allow to cool, and enjoy!
I've found that if the chips aren't crispy coming out of the oven they never will be. There are always a few that take longer to crisp up, so remove the crispy ones as needed and keep cooking the slow pokes.

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