There’s a new chip in town and its name is kale. Delicate. Crisp. There’s no stopping at just one. But wait what that sprinkled on top???

Kale Chips

1 large bunch of Kale, tough stems removed, leaves torn into pieces (about 16 cups)

1 T extra-virgin olive oil

1/4 t salt


Preheat to 400°F. If the kale is wet, very thoroughly pat it dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle it with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill two large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. If the kale doesn’t fit, make the chips in batches. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. Sprinkle with 2 T Parmesan Cheese.

Serves 6.

Calories: 28     Total Fat: 2.27g     Total Carbs: 1.68g     Dietary Fiber: 0.34g Sugars:0g     Protein: 0.55g

helpful hints

  • Be sure each curly leaf is completely coated with the oil for even crispness
  • When buying kale, look for perky dark green leaves without any yellow
  • Cleaned Kale in the bag at the grocery works great!

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