Quick ‘n Easy Recipe: Kale Chips


I feel a little bit silly giving this ‘recipe’ a whole post.  It’s one of the easiest things I have made in a long while.  But, it is also a recipe I held off from making for a very long time, but it was intimidating.  Somehow, staring down at a fresh bunch of kale, I just couldn’t believe that it would be so easy to transform them into a crispy, flavorful snack.  Don’t let you logic fool you…I’m a believer now.  Kale chips are fast and easy.  And, in this dry, cold winter weather, my chips stayed crispy overnight and through the next day after being sealed in a Ziploc bag.  I can’t tell you exactly how long they’ll stay crispy, we ate them all the next day.

It’s amazing to watch such a “tough” green turn into a shatteringly crisp chip.  I felt like I had to be careful with the fragile baked leaves, but they held up considerably well.  And they are far more filling than they seem.  I’ll be making more chips again soon!

Flavor combinations are endless.  Just keep to as little liquid as possible (here is a time that dried spices triumph) and keep testing new tastes!


Kale Chips

  • 1 large bunch of kale
  • Cooking spray (I prefer real olive oil sprays)
  • Salt and Pepper
  • Additional Seasonings (I used garlic powder and paprika, see below for more suggestions)

Wash you kale leaves well and dry completely.  Wet leaves will wilt, rather than crisp, in the oven.

Preheat your oven to 275 degrees F.  Remove the stems from the kale leaves and discard stems.  Tear the leaves into slightly-larger-than bite-sized pieces.  Spray a large baking sheet with cooking spray.  Spread the leaves on the baking sheet.  Mist the leaves with baking spray, then stir gently to make sure all pieces are evenly coated.  Spread the leaves into one layer on the baking sheet.  Sprinkle with salt and pepper and additional seasonings.

Bake for 17-20 minutes, stirring halfway, until the leaves are crisp and the edges have begun to brown.  Remove from oven and allow to cool.

Store at room temperature in a sealed container.

Flavoring Suggestions:

  • Cheese & Onion: Powdered cheese (parmesan, or the Popcorn Flavoring shakers) + Onion powder
  • Chili-Lime: Squeeze one slice of lime over leaves after misting with cooking spray.  Mix well to evenly distribute juice and oil.  Sprinkle with chili powder and lime zest.
  • Salt & Vinegar: Drizzle a few drops of white vinegar after misting with cooking spray.  Mix well and sprinkle with extra salt.
  • Barbecue: Use your favorite grill seasoning/dry rub
  • Rosemary & Garlic: sprinkle with crushed rosemary and garlic powder
  • Curry: Use your favorite curry seasoning
  • Old Bay: Sprinkle with Old Bay seasoning and lemon zest.

Do you have any other flavor ideas? (I’ll be eating these chips until kale goes out of season…)

3 Comments on “Quick ‘n Easy Recipe: Kale Chips”

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  2. Theresa Kamrath says:

    love it.. but i do mine in dehydrator 4 hours.. keep the dark green very nutritious chlorophyll.. at 105.. i think all the nutrition dies after 110 degrees… i toss mine with olive oil, salt and nutritional flakes.. very cheesy and yummy… i rarely can eat less then one bunch at a sitting..

    • Kaity says:

      Yes, I’ve heard of many people making kale chips in the dehydrator. I’d love to try it, but can’t quite afford one at the moment. I may try turning down the temperature and extending the cook time–try to save some of the chlorophyll. Thanks for the great idea!

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