Baked Kale Chips

There are a few foods I slightly obsess over.  One of them is kale.

My husband would argue my biggest food obsession is the chicken fajita taco plate at Caminero’s Mexican Restaurant but I will save that for another post…

I. LOVE. KALE!  I even have a throw pillow on my couch that says “EAT KALE”!

Eat Kale

And I really do eat kale with almost every home cooked meal. I add it to my egg scramble in the morning, mix it in with my lunch, and add it to salad at dinner.

Still, the only way I can get my green-food-hating children to eat kale willingly is to make baked kale chips out of it.

People are usually turned off by the coarse texture and slightly bitter taste of kale but its easy to tame the bitterness by using younger leaves, washing well, and through the cooking process itself.

Curly kale is probably the most recognizable type found in grocery stores.  It has tightly ruffled green leaves and tends to taste slightly bitter.   This is my go-to for kale chips.


Kale chips are easy, delicious, and most importantly nutritious!

My daughter Alexa has been known to leave a trail of kale chip crumbs around the kitchen, which tells me that 1) she is eating them, and 2) she obviously likes them!

There are so many different recipes for kale chips, but after playing around with different ingredients, as well as cooking temps and times, I have found this recipe is what works (and tastes) best for my family!

Baked Kale Chips


1 bunch of kale
1 tablespoon olive oil
Coarsely ground black pepper
Garlic powder
Kosher salt

  1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper
  2. Remove leaves from stems by hand and tear or cut into bite-sized pieces
  3. Wash and thoroughly dry leaves.  (I recommend using a salad spinner to ensure they are completely dry before baking so they don’t turn soggy)
  4. Spread kale pieces in single layer onto baking sheet and drizzle with olive oil.  Generously sprinkle w/ pepper, garlic powder, and paprika.  Sprinkle sparingly w/ kosher salt
  5. Bake for 10 minutes, toss kale, return to oven for another 12 minutes
  6. Let chips cool off for 4-5 minutes before removing from parchment paper
  7. Dig in!

I can’t tell you how many times I have burnt my kale chips to a crisp.  You want the edges to be slightly browned and crunchy but not tasting like charcoal bits.  Watch carefully while baking.

Caution: Even if you think you don’t like kale, these are very addicting, and its okay because they are low in calories!  Enjoy!








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