Kale Chips

in Appetizers, Sides, Snacks

So, I’m not exactly a trend-setter. I’m more of what you might call a trend-copier. And really, I’m not even good at that. I tend to catch onto really hot trends right as they’re on the way out the door, and then I hang onto them long after they’re considered cool. Yeah, I’m that girl.  This would all work out find if I could hang onto my clothes long enough for them to come back in style and be considered “vintage,” but I every few years I have a serious Feng Shui attack and empty my wardrobe of everything I haven’t worn in the last 6 months.

I’m definitely the same way when it comes to food. You’re all probably tired of seeing recipes for kale chips, since they’ve show up here, here and here and I’m sure plenty of other places as well. Heck, you can even find these at your local grocery store now. But even then, I still had to try them out for myself. I was incredibly skeptical that something so simple could really be as delicious of a snack as everyone raved.

I’m here to tell you though, I am 100% on the kale chip bandwagon. These were easier to make than I could have though possible, and as a snack to munch on while sitting in front of the TV, these were just as good, if not better than your average popcorn or chips. Plus, they are loaded with nutrition, which means that you truly have a guilt-free snack. I’m definitely hanging onto this recipe forever, even if it does go out of style.

Kale Chips

Print this recipe!

1 bunch of kale
1-2 tablespoons olive oil

Preheat the oven to 300 degrees F. Wash the kale thoroughly to remove any grit and pat with towels to remove the excess water. Rip the leaves of the kale away from the stems and discard the stems.

Lay the leaves out on a baking sheet and drizzle with olive oil, then sprinkly with salt and pepper. (I would start out light on the salt and pepper, you can always add more later)

Bake the kale for about 20 minutes, or until crisp. Allow to cool and then transfer to a bowl. Enjoy your guilt-free snack all afternoon.

{ 16 comments… read them below or add one }

Curls McGhee June 29, 2010 at 6:16 am

I like to add a little lemon juice to my kale chips. But i also like them to be just crunchy around the edges and soft in the centers!


Nicole June 29, 2010 at 9:15 am

Yes, kale chips are a miracle! I just purchased a HUGE bunch at the farmer’s market and since it’s 98 degrees here and I don’t feel like sauteeing anything, so kale chips it is :)


Tory June 29, 2010 at 11:07 am

OMG! This sounds AMAAAAAAZING. Most of the food here I can only covet, but this sounds like something I’m going to try right now now now!


heather clark June 29, 2010 at 10:25 pm

ahh i just posted about these on my blog! guess I’m a little late as well…surprisingly though I still think a lot of people don’t know about them…


Val June 30, 2010 at 2:11 am

Kale Chips are my newest obsession and yours look great!!


Cheryl June 30, 2010 at 9:12 am

Really, I just cant imagine, but I am willing to try anything once!


Katrina June 30, 2010 at 9:21 am

These looks so yummy!!


Johnna Lynn June 30, 2010 at 10:26 am

I love kale chips. I’ve also had the dehydrated kind that are amazing and have even more nutrients since their uncooked. If you’re ever in Chicago go to Karyn’s raw cafe on Halsted and try them there!


Tyla July 1, 2010 at 7:05 am

You’re not alone in the trend copying :) This post made me laugh because I JUST did a post about kale chips too…


Jennifer Poole July 6, 2010 at 4:49 pm

I have been meaning to try these. I’m hoping they’ll give me a new taste for kale as I’ve always thought it tasted a lot like dirt.


Carolyn July 8, 2010 at 2:13 pm

This has been on my “to-make” list as well, but you’ve convinced me to put a line through it tonight! They look so yummy in the bowl! I wonder if I can get my kiddos to try them??? Hmmmm….they ARE green and that might be a problem. I know – I’ll blindfold them! :-)


Shannalee July 10, 2010 at 8:54 pm

Oh my, it was like you were describing ME with the talk of being late to join trends. To a T! I’m always the last. Seriously. And while I have tried kale chips before (and again just last month), I had the hardest time keeping mine from burning, and I’m thinking your 300-degree direction might be key. Shall I give it one more go? Oh, why not? Yours look wonderful…. so hey, look at that! you’re the trend setter on this one. Nicely done.


Julib123 July 13, 2010 at 2:53 pm

Looks wonderful and plan to try this weekend. Question to anyone that has tried them: can you make these ahead? If so, how long?



Lucia May 13, 2012 at 6:27 pm

@ Julib123 – I’ve recently discovered these as well. Yes, you can make them ahead and put them in a ziplock bag. They never last long enough around my house to get stale or lose their crispness. If you put them in a canning jar with lid and they are dry through and through they would probably last for months. I am going to try this recipe. I’ve used curly kale with lots of garlic and a cashew or sunflower cheese sauce and they were wonderful (oh very lemony as well . . ) This recipe is even simpler and I will have to try it soon :)


Hilary January 23, 2013 at 6:22 pm

I made these yummy kale chips and just wanted to add some ideas for the middle stem:
1. i braised them (like asparagus) in olive oil with salt and pepper, delicious!!!
2. braised and then dipped in a garlic aioli
3. raw with peanut butter! (like celery) yummy and fun!


William Asher June 3, 2013 at 4:50 pm

I’ve made these before but at a much higher temperature. This is much better because they cook right without needing to worry too much about burning them. The way I made them before you had to monitor them very closely and snatch them out of the oven just at the right time. These were great. Thanks.


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