How to Make Kale Chips

Kale is the current hottie tot on the block. Health magazines are touting it as a superfood and Pinterest has been blowing up with recipes involving kale. When I saw a recipe for kale chips, I thought it was a joke. There’s no way baked leaves can taste as good as people are claiming. However, I’m an advocate for saying “don’t knock it till you try it,” so I decided to take matters into my own hands and make them myself.

20121012-143746.jpgI didn’t know how to make kale chips, so I browsed through a few recipes and decided how I wanted to make mine. Making the chips was so easy; the hardest part was not eating them all! I pulled the first batch out of the oven and actually said out loud “gross.” I thought they looked soggy but when I picked one up it was perfectly crisp! The Parmesan added a great touch. I brought the tiny portion that was left with me to work and encouraged coworkers to try them. As I predicted, they knocked kale chips before trying them but were happy to find out how great they taste! P.S. Save yourself an awkward interaction and check your teeth after eating them…those little buggers sneak in between the cracks of your teeth and don’t show up until you’re talking to someone.

How to Make Kale Chips
One bunch of kale
Parmesan cheese (grated)
Olive oil

1. Preheat oven to 300 degrees Fahrenheit
2. Separate Kale leaves, rinse, and dry with a towel
3. De-stem the leaves then tear or cut into bite-size pieces
4. Line baking pan with foil (for easy clean up)
5. Drizzle olive oil over kale on the foil-lined baking sheet and mix with your fingers until the leaves are evenly coated with oil
6. Sprinkle a teeny bit of salt and some grated Parmesan cheese over leaves
7. Spread leaves out on baking sheet so they don’t overlap
8. Bake for 18-20 minutes (18 worked for my oven)
9. Stop yourself from eating the whole batch at once

Before baking…


and after…


FYI, kale chips may not work too well with canned kale since the leaves are so wet but you can still use it like you would use spinach in casseroles, omelets, soups, etc. Just look for the “no salt added” on the label. I sauteed a can with some with fresh sliced mushrooms, onions, and garlic and added it to our sauce for lasagna. I totally forgot I put it in there, but at least my body appreciated the extra nutrition 🙂


Have you tried kale chips? What else have you used kale in?

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Author: budgetforhealth

Jessica is a Registered Dietitian and shares practical, useful tips on food, fitness and finance. Be sure to subscribe to her blog, Budget for Health!

7 thoughts on “How to Make Kale Chips”

  1. The first time I had kale chips, my friend brought them over in a plastic container, right after they came out of the oven. Tip: Don’t do that, they go soggy.
    Now, my friend runs a vegetarian restaurant and I am pretty confident these things are related to crack! When I took my visiting bro and his wife there, they immediately decided they wanted to figure out how to make them too! I have yet to make them at home, but one day I definitely will.
    Another thing you can do is to put the pieces in a ziploc with the oil and smoosh it around until they’re coated. I’m not sure which method is best, I’ve just heard that you can do that.
    Anne @ Unique Gifter recently posted..I’m Giving Away a Gift!

    1. They are a form of crack! It is a little messy getting my hands oily and then attempting to turn on the faucet without greasing it up. I’ll have to try the ziploc idea. I might even try wearing the ziploc bags on my hands like gloves haha well see how that goes

  2. Pingback: 71: Jessica Kempf And Eric Schmitz Say Eating Right Is Not Just For The Rich Or Food Snobs! | Low-Carb Conversations

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