Kale Chips

Kale chips – with their light coating of olive oil and sea salt finish – satisfy that elusive crunch that’s often missing from restrictive diets. 

Kale Chips: 

  • 1/2 bag packaged organic, chopped kale (while you can work with the whole leaf, I find that pre-chopped kale produces a better chip)
  • Organic, extra virgin olive oil 
  • Pink Himalayan or Celtic sea salt, to taste 


  • Oven: preheated to 350 degrees
  • Baking Sheet
  • Parchment Paper


Preheat oven to 350 degrees.

Line a baking sheet with parchment paper. Sorting through the packaged kale, discard any hard rib from the center of each leaf with a knife.

In a separate bowl, lightly toss the kale with olive oil and a sprinkle of salt. Spread the kale evenly across the parchment paper, careful not to overlap the pieces too much. Bake for 12-15 minutes, or until crispy.

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