Kale Chips

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Here is another healthy snack that make a great alternative to chips, pretzels or crackers. It is low in calories, full of Vitamins K, A, and C as well as manganese and fiber. Here we used salt, garlic powder and Italian seasoning to flavor them but feel free to experiment with different spice combinations.


MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes


  • 2 bunches Lacinato kale (see note)

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 teaspoon salt

  • 1 tablespoon garlic powder

  • 1 tablespoon Italian seasoning


  1. Preheat oven to 275 degrees.

  2. Rinse the kale and lay out on towels to dry.

  3. Mix together the salt, garlic powder and Italian seasoning.

  4. Remove the ribs from the kale and tear into 1 1/2 inch pieces and place in a large bowl.

  5. Toss the kale with the olive oil until all the leaves are well coated. Place the leaves to 2 cookie sheets so that they are in a single layer and note overlapping. (You will need to do two batches.)

  6. Bake for 20 to 25 minutes, rotating pans halfway through, until very crisp.

  7. Transfer to a bowl and repeat with the remain kale.

Notes: Lacinato kale also in known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale or black kale.

The kale chips will keep a few days when stored in an airtight container at room temperature.

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