Kale Chips

Simple, crispy, and trendy kale chips. The key to crispy kale chips is to dry the kale, as much as possible, after it is washed, in a salad spinner or with a clean towel. Use any variety of kale or a combination. The photo above contains a mixture of Dinasour, Red Russian and Curly Leaf Kale. Vary the flavor of these simple chips by adding a pinch of red pepper flakes, dried onion flakes, garlic powder or freshly ground lemon pepper with the olive oil in step 2 or top them with shaved parmesan cheese when they come out of the oven. Enjoy these chips, while knowing that they are high in antioxidants, anti-inflammatory nutrients, and anti-cancer nutrients in the form of glucosinolates.


  • 1 bunch kale, washed and well dried, stem removed, leaves torn into bite sized pieces (about 12 cups)
  • 1 ½ tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper (or any of the seasonings mentioned above)


  1. Preheat oven to 375°F.
  2. Place well-dried kale in a large bowl. Toss with extra virgin olive oil, salt and pepper (or other seasonings).
  3. Divide kale onto two sheet pans covered with parchment paper. Spread out into one layer, making sure not to overcrowd the pan.
  4. Bake on racks placed in the middle of the oven for 10-12 minutes, or until crisp.
  5. Enjoy immediately for maximum crunch.

Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD