Kale Chips


  • 1/2 bunch of kale, destemmed
  • 1 tablespoon (15 ml) olive oil
  • salt to taste


Preheat oven to 350F/ 176C/ Gas Mark 4. Wash the kale leaves and pat dry. Tear the leaves away from the stems; discard stems or set aside for a vegetable broth or similar purpose. Then tear the leaves into bite/chip sized pieces. Scatter leaves evenly on a parchment lined baking sheet; the less they touch, the crispier they will be. Spray with olive oil (or toss them in a bowl with the olive oil to coat). Sprinkle desired salt- start low, you can always add more! Bake for 10-15 minutes until crisp. Keep an eye on them in the oven so they don't burn! Enjoy!

Base recipe makes 2 servings of 1.4 oz/ 40.3 g a piece.

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About This Recipe

This insanely simple and surprisingly delicious snack makes a great replacement for chips- with an awesome nutritional payoff! These chips are too delicate to freeze, but they last well in your pantry! Add a hint of chili powder, cayenne pepper, or lime rind and salt for a great kick! Enjoy the crunch!

Recipe Macros per Serving

Protein: 1.4 gram(s)

Carbs: 2.9 gram(s)

Fiber: 1.2 gram(s)

Fat: 7.1 gram(s)

Calories: 76.1

Net Carbs: 1.7 gram(s)