Baked Kale Chips
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Baked Kale Chips

With a bit of salt and olive oil and a turn in the oven, you'll make this dark green leafy vegetable crisp, crunchy and as delicious as potato chips - just much healthier!

Yield: 4 to 6 servings


Preheat the oven to 350 F. Rinse the kale leaves.  Put them in a salad spinner and spin very well. After you remove it from the spinner, dry it even more with paper towels or a dish towel until the leaves are very dry.

Remove the stems and tough center ribs. Cut into large pieces

Put the kale leaves in a large bowl. Drizzle 1 tablespoon of the olive oil over the kale. Massage the oil into the leaves. Sprinkle with salt.

Arrange the kale chips onto a baking sheet and slide it into the oven. Bake until the leaves are crisp to the touch, but still a dark green. (When they turn brown, they turn bitter.) Check them at about 12 minutes.


  • 1 bunch kale
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Nutritional Data Per Serving

  • Calories: 55
  • Fat: 4 grams
  • Carbohydrates: 5 grams
  • Protein: 2 grams
  • Sodium: 312 milligrams

Recipe adapted by Kip Hardy, Food & Nutrition Services, from Gluten Free Girl and Smitten Kitchen

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