Roasted Kale Chips

These crisp and salty chips are a healthy and delicious alternative to a junk food snack. Even kids will go crazy for these veggie “green chips”!


Recipe and photograph by Kimme Hargrove

Prep instructions and tips:

Use a good leafy kale (do not use baby kale). Buy 1 bunch and tear the leaves off the stem, or buy an 8 ounce package (typically found in the organic produce section).

The key to the perfectly crisp Kale Chip is to make sure the leaves are dry. Pat them down with paper towels or use a salad spinner to get as much of the liquid off as possible. Any liquid will “steam” the kale, rather than crisp it.

Do not overdo the olive oil. An 8 ounce package of kale will make about 3 large baking sheet batches. Use 1 Tablespoon or less of olive oil per batch to toss the kale in.

Do not pile the kale chips on top of each other when baking them. Follow the 3 Batch Rule. Make batches as needed; the Kale Chips do not hold up very long and can become soggy.

Yields 3 batches.

1 bundle or 8 ounces kale leaves
1/2 – 1 Tablespoon olive oil per batch
Kosher salt to taste

Heat oven to 300°F.

If using a bundle, remove stems and discard. Make sure leaves are completely dry. Spread kale over parchment paper on a baking sheet. Pour ½ to 1 Tablespoon of olive oil over the kale and mix with hands until all leaves are coated. Do not stack the leaves; spread them in one layer over baking sheet. Sprinkle kosher salt over the top.

Bake at 300°F for 10 minutes, rotate the baking dish, and bake for 15 more minutes. You do not have to flip these.

Let the chips sit 3-5 minutes after baking for further crisping.

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