kale chips

A little while back I was busily preparing goodies for my friends for various occasions; new babies, cross-country bike trips, surgeries, and birthdays (seen here). I had been making a lot of sugary goodies and decided I wanted to make a savory and healthier package. The photo above is from a little package I put together for my friend Jules (check out her blog here) shortly after she became a new mama to the most photogenic baby ever (seriously, her Instagr.am feed in insanely adorable).

Kale chips are so easy to make and a great alternative to snaking on chips or crackers. They become super fine and extra crispy after you bake them, so you can easily crush them up and sprinkle them on top of salads, pasta, or even popcorn.

Kale Chips


  • 1 bunch of Kale (any variety)
  • 1 tablespoons of olive oil
  • sea salt (or any other seasoning you like)


Preheat oven to 300 degrees.

Rinse the kale and pat dry with a towel. Cut the green leafy part of the vegetable off of the stem/stock. Cut the leaves into desired size (about 3 inches is perfect). Throw the kale into a large bowl and drizzle the olive oil over the leaves (a little goes a long way). You won’t season the kale until after it bakes, otherwise it becomes much too salty.

Use a cookie sheet and line with parchment paper (just for easier clean-up, but not necessary). Spread the kale out into a single layer. I had to use two cookie sheets for one bunch of kale. Pop those bad boys in the oven for about 20 minutes, or until desired crispiness is achieved. Dust with your favorite seasoning. Nutritional yeast adds a little extra something and a beneficial boost as well. Enjoy!

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