Recipe: Kale Chips (a surprisingly easy and delicious veggie!)

Prior to this year I don’t ever recall eating kale before. I even discussed it with a few of my friends, and they also weren’t sure if they had eaten it before either (have you?). I don’t know what it is about the name “kale”, but the sound of it just isn’t appealing for some reason.  However, things have changed and since I am trying my best to buy and eat local foods, I decided to go out on a limb and try it!

I first discovered that kale can be substituted for (and even added to) spinach in some recipes like creamed spinach. I of course couldn’t get my daughters to even think about wanting to eat that. But (drum roll, please) when I received this super easy recipe below, courtesy of my husband’s step-mom, not only did my children like it, but they loved it and kept asking for more! I will add that when my daughter first saw this greenish looking dish, just like any 2-yr-old would, she said “I don’t like that” without even trying it. She did follow the rule of trying at least one bite though, and with surprise in her voice she said “I like the kale” and then kept eating it. And I have to agree that I was also surprised how good something with the name “kale” could turn out to be!

4.9 from 7 reviews
Kale Chips (a surprisingly easy and delicious veggie!)
  • 4 cups firmly packed kale leaves
  • 1 tablespoon extra virgin olive oil
  • ⅛ to ¼ teaspoon sea salt, to taste
  1. Preheat oven to 375 degrees F.
  2. Wash and trim the kale by ripping out the stems and ribs from the center of the leaves.
  3. Lay them out onto a cookie sheet and sprinkle the leaves with a tablespoon of olive oil. Using your hands toss the leaves around to evenly distribute the oil then lay them out into a single layer on the sheet.
  4. Bake for 5 minutes, then turn kale pieces over and bake for 5 – 7 minutes more until kale turns brown, paper-thin, and brittle. (They can quickly go from perfect to overdone so keep a close watch at the end!)
  5. Remove from oven and toss with sea salt.
    Serve immediately.
We recommend organic ingredients when feasible.

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  • Comments

    1. Kat |

      These were super yummy. I used 1/4 teaspoon salt since I usually love crunchy things salty but it was way too much for my taste. I will be making these often since they are so easy and tasty (with 1/8 teaspoon salt). I had high hopes my 2 year old would like them but she didn’t…will keep offering them until she does!

    2. Alene |

      While I hate to tell others how to change things, to keep the kale chips a nice green, dehydrate them at 250 bake for a longer time. It retains the fresh green look and taste. :)

    3. Lynette in Texas |

      Through lots of trial and error, I’ve found the perfect kale chip recipe. They don’t get brown and burned.

      Rinse well. Cut off stems and tear in small pieces. Dry off. Make sure they are perfectly dry or they will steam in the oven.

      Put in bowl and drizzle with olive oil, mix well.

      Place on large baking sheet and season. Don’t crowd or they will steam and not crisp. I use 2 large baking sheets.

      Perfect temperature – 260 degrees. Bake 15 minutes, turn pan around and bake another 12-14 minutes.


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