Kale Chips Two Ways

I’m really late to jump on the Kale bandwagon.  I avoided it for a while because, to be honest, greens just really aren’t my jam.  I usually omit them from recipes and if I’m going to eat a salad I’d prefer to it to be like a 90/10 mix of goodies to greens.  While I still feel this way about my salad, I have since changed my stance on Kale.  It’s freakin’ delicious and SO DAMN GOOD FOR YOU.  I’ve taken to making kale chips about once per week and snacking on them when I’m too lazy to cook real food.  I feel great about this because 1) it’s super affordable, 2) it’s much better for me than snacking on cookies, and 3) it’s SO easy.


I generally make a simple salty kale chip but today I gave you an easy variation that you try if you’re the adventurous type.



  • 1 bunch of kale, washed
  • 3 tbsp. good olive oil
  • a generous pinch of salt
  • cayenne (optional) OR smoked paprika (also optional but really delish…)

do it:

  1. Cut the stems out of your kale leaves.  They are super bitter and you won’t enjoy eating them.  Once the stem is removed, tear the soft part of your leaves into 2in. pieces.
  2. Arrange your kale into a large shallow baking dish in one layer.  You don’t want them to overlap much because they’ll cook in a really uneven and mushy way…
  3. Pour your olive oil over the kale evenly and toss thoroughly so the oil coats all of the leaves.
  4. Sprinkle salt over the top of your leaves and add cayenne or smoked paprika if you want to spice things up a bit.
  5. Put in the oven at 400 for 8-10 minutes.  Toss then put back in the oven for 5-10 minutes.

live & learn:

  • I recommend using a high quality olive oil and a really coarse salt.  There are only 3 ingredients in this so quality will make a huge impact on the overall taste of your chips.
  • Keep a close eye on these in the oven.  Every time I make them they cook a little bit differently depending on how fresh my kale is, how evenly I coated them with oil, the weather that day, etc.  They can burn fast so stay close.
  • Store them in an open container so they can get air.  If you seal them to store them they’re going to get mushy.  No one wants mushy chips.

Throw in your two cents.

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