How to Make Kale Chips

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I have always loved greens, and so was thrilled when I discovered a bag of kale chips at my local natural food store. The thrill was short-lived, though. The chips were coated in a thick, super-salty, sesame coating, and the prickly stems felt as if they were leaving splinters in my tongue! However, inspired by the concept of kale chips, I set out to make my own.

Here is my list of ingredients:
1 bunch of organic kale
1-1/2 tablespoons organic olive oil
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper

I thoroughly washed and rinsed the kale, then cut the leaves into 3-inch wide sections. I cut off the tough stems, setting them aside for my bunny to snack upon.

I tossed all of the ingredients together in a large bowl until the kale had a nice, even coating of the olive oil and seasonings (feel free to adjust the seasonings to your taste, or play around with different herbs and spices, like curry or chili powder). Then I spread the kale out on a single layer on a baking sheet, and baked them at 350° F for about 15-20 minutes until they were crispy. They aren’t the prettiest things, but if you like kale, you will love these.

Kale is an excellent source of vitamins K and A, as well as calcium, vitamin C and fiber. For more kale recipes (some vegetarian, some not), I recommend you check out Epicurious and Food Network (my two favorite online recipe sources).

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10 thoughts on “How to Make Kale Chips”

  1. Great stuff! We enjoy kale in almost any form too. We haven’t had too much success with kale chips though, because by the bags get home the chips are all broken into tiny pieces. Kale chip crumbs make a nice addition to soup, rice, etc but that doesn’t help when you want to get your crunch on. Thanks for the recipe!

    We make vegan pesto and use it to roast Brussels sprouts in the oven. As they heat the little leaves unfold a bit, and the outer leaves are wonderfully tasty and crunchy. Analogous to kale chips and even tastier in my book. Try it!

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    • Thanks, Rob! True, kale chips are super crumbly, but they do make a great addition to soups and salads.

      Vegan pesto on Brussel sprouts sounds great — they are another one of my favorites. I will definitely try your sprout chip idea!

      Another great way to enjoy them is to boil them for about 15 minutes in a mixture of vegetable broth, vinegar, honey and shallots. The sweet and sour combination is amazing.

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  2. I didn’t care for kale chips the first time I had them (hmm…I’m eating dead leaves with salt on them!), but they’ve grown on me. I bake at a lower temperature because I prefer them a little chewy to even slightly burnt, and top with nutritional yeast. Kale chips are definitely one of the more enjoyable ways to get those super nutritious leafy greens in.

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