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How to Make Kale Chips

It took me awhile to “get” kale chips. And by awhile, I mean years.

My lack of love for the crispy little snack had to do with two things: 1) Misguided expectations and 2) I wasn’t making them correctly.

How to Make Kale Chips | Kitchen Treaty

But now, that’s all changed. In my quest to get my crispy-food-loving toddler to eat more vegetables, I set out to master kale chips. Even better, my wonderful CSA farmer has been supplying bunches of fresh-picked kale in droves. So my oven has been a kale-chip-makin’ machine, and I’ve learned to absolutely love kale chips in the process. Even better, so does my kid! Victory all around.

First, let’s set some expectations.

What kale chips are not:

  • Crunchy. They are really too thin to have any crunch.
  • Just like potato chips, but, you know, not fattening. The fact is, they are nothing like potato chips – they don’t taste like them, and they don’t have the same texture. But they are addicting.

What kale chips are:

  • Thin, crispy, and light as air. Seriously – they will blow away in a light breeze. I know this to be true by experience.
  • A bit of an acquired taste. They still have a bit of a “green” flavor to them, though mostly they taste salty (especially if you overdo it like I tend to do).
  • Easy. From garden to salty snacking in 15 minutes, if you desire.
  • Really, really addicting. Have I mentioned they’re addicting?

Still with me? Let’s get started!

How to make kale chips

Pick your kale

I generally use two types of kale for my kale chips. Lacinato kale (also known as Tuscan kale or dino kale) is blue-green, fairly flat, and looks almost leathery – kind of like what you’d expect to see if you were to pet a Brontosaurus (and how cool would that be?).

Curly kale is pretty self-explanatory, with tight, ruffled leaves and a slightly more bitter flavor (though I think they taste the same once they’re chippified – that being an official term).

How to Make Kale Chips | Kitchen Treaty

Lacinato (or dino) kale and curly kale

Wash and dry, dry, dry

Give the kale leaves a good rinse and lay them in a single layer on dish towels or paper towels. Roll them up and gently pat them until they’re as dry as you can get them.

Cut ‘em up

Using a paring knife or, my favorite, kitchen scissors, cut the ribs out of the kale leaves and discard them (the ribs are very bitter). Then trim each leave into approximately 2-inch sections (some will be smaller – no worries!).

How to Make Kale Chips | Kitchen Treaty

How to Make Kale Chips | Kitchen Treaty

How to Make Kale Chips | Kitchen Treaty

Toss with olive oil

Place the kale into a large bowl and drizzle with olive oil – I use about a tablespoon per medium bunch. And toss gently, but thoroughly. You don’t want to bruise the kale, but you want to make sure every single bit of every leaf gets coated. Curly kale, with all its ridges and valleys, might take a little extra effort.

How to Make Kale Chips | Kitchen Treaty

Lay in a single layer on a baking sheet

Line a baking sheet/cookie sheet with parchment paper or a SILPAT mat and lay kale in a single layer on the mat. Sprinkle with a bit of coarse salt (I use kosher salt) as desired.

How to Make Kale Chips | Kitchen Treaty

Bake until crisp

Place the kale in a 300 degree Fahrenheit oven and cook for 8 – 12 minutes, depending on your variety of kale. I find that Lacinato kale gets crisp in about 8 minutes, while curly kale takes more like 11 minutes. But no matter your variety, check it early! As soon as the kale is rigid and crisp, remove it from the oven. It’ll burn quickly.

How to Make Kale Chips | Kitchen Treaty


Let cool for about 30 seconds or so, then you can start snacking! But be warned – once you start, it’s kind of tough to stop. But, hey – there are worse foods to be addicted to, no?

How to Make Kale Chips | Kitchen Treaty

Here are instructions in recipe form (with a print button). And below that, I’ve provided a handy-dandy Pinterest graphic if you’re into the pinning thing.

Print Recipe

How to Make Kale Chips

Salty, crispy, addicting, and from garden to oven in 15 minutes ... making your own kale chips couldn't be easier.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1 medium bunch kale
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt, more or less to taste


  1. Preheat oven to 300 degrees Fahrenheit.
  2. Wash kale leaves and dry very well.
  3. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.
  4. Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
  5. Line a large baking sheet with parchment paper or a silicone baking mat. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
  6. Bake for 8 - 12 minutes, just until crisp. Start checking at 8 minutes - don't overcook or they'll burn! I find that Lacinato kale cooks faster than curly kale.
  7. Remove from oven and let cool for a minute or two, then serve.

Now go get (healthy) snacking!


How to Make Kale Chips: Wash and dry, dry, dry. Trim out the ribs and cut the kale into two-inch pieces. Toss well with olive oil. Lay in a single layer on a parchment-lined baking sheet and sprinkle with salt. Bake at 300 degrees for 8 - 12 minutes just until crisp. | Kitchen Treaty


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105 Responses to “How to Make Kale Chips”

  1. Hannah @ CleanEatingVeggieGirl posted on July 22, 2013 at 6:51 am

    Kale chips are amaaazing! I love sprinkling mine with tons of nutritional yeast :).

    • Karen Troughton replied on July 23rd, 2013 on 5:33 am

      I’ve never tried that, but it sounds fantastic!

    • Michael replied on September 12th, 2013 on 5:14 pm

      I’m not sure if you use nutritional yeast because you are going for a cheese-like flavor or just because you like the flavor of the yeast, but if you are going for a good facsimile of cheese, I recommend mixing some plain old yellow mustard into your yeast mix. It sounds weird, but it makes it taste much more like real cheese.

    • Keely replied on January 10th, 2014 on 4:58 pm

      I sprinkle hemp seeds on mine and just a spritz of lemon juice. So yummy. I’ll have to try te yeast though :)

    • Kathryn replied on January 31st, 2014 on 8:19 pm

      Do you put the nutritional yeast on before or after baking? May be a stupid question, but there you have it…

    • Kelly Polden replied on April 5th, 2014 on 9:10 pm

      I made kale chips the same way. Love them. Addicted. I added some garlic powder to my Grape seed oil, fresh squeezed lemon, and sea salt mixture then drizzled over the kale and mixed it up with my hands. YUMMY!!!!!

      • Karen Troughton replied on April 7th, 2014 on 2:48 pm

        Ohmygoodness gracious. I have never craved a kale chip as much as I do right now. :)

    • Karen replied on April 6th, 2014 on 2:16 pm

      These habitual. Once you start eating them, you can’t stop.

  2. Julia | posted on July 22, 2013 at 8:02 pm

    I’ve been wanting to make these for a long time – kale chips seem like such a great snack! Yours certainly turned out to be very pretty and presentable!

    • Karen Troughton replied on July 23rd, 2013 on 5:33 am

      Thanks, Julia! The biggie I think is not burning them. I did that the first few times and I was like, people EAT these? And love them?!! :)

  3. Dixya @ Food, Pleasure, and Health posted on July 25, 2013 at 8:15 am

    i am yet to get into this kale chips bangwagon. Thank you so much for the detail instruction I will be looking for kale leaves and attempt these soon.

  4. Liz posted on July 25, 2013 at 8:15 am

    Always wanted to know how to do this, thanks!

  5. Suzie posted on July 25, 2013 at 4:24 pm

    I recently tried kale chips for the first time. This recipe looks great! I also use kale for soup –

  6. Alyssa B posted on July 29, 2013 at 5:04 pm

    I made these for the first time today and they turned out great! Perfectly crispy with only a slight “green” flavor. They ARE different from potato chips, but they surprisingly conquered my craving for some traditional chips. (I just like the occasional chip for the crunch and the saltiness, and this satisfied both of those cravings.) I’ll definitely be making these often!

  7. Jenny posted on August 8, 2013 at 2:21 pm

    These are also fantastic with a little paprika sprinkled on top!

    • Karen Troughton replied on August 12th, 2013 on 7:00 pm

      Love that idea!

  8. Deb Goldberg posted on August 28, 2013 at 2:29 pm

    Fantastic! Even my kids loved them!

    • Karen Troughton replied on August 29th, 2013 on 5:47 am

      Yay! I know what a victory that can be! :)

  9. Brenda posted on September 29, 2013 at 12:00 pm

    I love the detailed information, but I would like to know how to store the chips, and how long can you keep them.

  10. Vivian posted on October 9, 2013 at 12:38 pm

    Yum yum yum! Always wanted to try them, and these are yumm! Shared with my neighbors who are also new fans!

  11. Vivian posted on October 9, 2013 at 12:38 pm

    Yum yum yum! Always wanted to try them, and these are yumm! Shared with my neighbors who are also new fans!

  12. Tim posted on November 8, 2013 at 5:14 pm

    Thank you Karin.
    I’ve been researching kale chips hoping
    it will substitute my craving for real chips.
    I was excited (overly) but your site has lowered my expectations in a “good way” (lol)
    This is the most clarifying article I’ve read yet.
    Kudos to you! Great blog too.
    Will try them this weekend.

  13. Loren posted on December 20, 2013 at 4:33 pm

    Awesome!! I made them today. I have NEVER eaten so much kale in one sitting! Thanks.

  14. Chris Beury posted on December 24, 2013 at 10:10 pm

    I used the curly kale and baked it for 10 minutes and it has turned out perfectly each time. One cookie sheet worth of chips was actually a very small amount of kale. I had a huge bowl of kale after cutting it into pieces and used one cookie sheet lined with aluminum foil (did not have parchment paper)after another. I ended up having about six batches. Me and my boyfriend eat every batch that came out while the next batch was cooking. DELICIOUS!

    • Chris Beury replied on December 24th, 2013 on 10:59 pm

      Now that we have tried ALL our batches, I have some information since we experimented a bit with each batch. It tasted great using kosher salt. Also good was a batch sprinkled with garlic and red pepper flakes, another with celery salt, and finally another with garlic salt. The last batch was made with kosher salt and black pepper, which I do not recommend because the black pepper gave it a strange taste.

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  16. Roger Owens posted on January 3, 2014 at 12:53 am

    Since I purchased Kale Chips at our local grocery store and tried them for the first time, I have always wondered how to make them. Well, this Kale Chip recipe is great. I just made several batches and I can’t stop eating them. Thank you Karen!

    • Karen Troughton replied on January 4th, 2014 on 7:36 am

      Hi Roger, so glad you like the recipe! They are totally addicting, aren’t they?!

  17. Lynne from a Design The Life You Want To Live posted on January 7, 2014 at 6:03 am

    I made these now I am completely, wholeheartedly addicted. Thank you. I think. :)

    Lynne xx

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  19. Susan F. posted on January 11, 2014 at 12:56 pm

    We just made these and nearly ate the whole batch. So crispy and good. Can”t wait to make them again.

  20. Amanda posted on January 12, 2014 at 1:26 pm

    Experimenting for the first time today! First pan, just salt, turned out great. Now trying garlic, bbq, taco, and maybe another kind depending on what I have left.

  21. danielle mailhot posted on January 20, 2014 at 3:12 pm

    best recipe ever for kale chips – every other time I made them, they were bitter and too dark – I guess the oven or minutes was wrong. This time, they were perfect. I even put a picture of them on facebook. Thanks again for this awesome step by step recipe :D

    • Karen Troughton replied on January 21st, 2014 on 4:34 pm

      Hi Danielle, I’m so glad you liked them! I had the same experience before making them this way – so glad I don’t hate kale chips after all. :)

  22. Enrique posted on January 21, 2014 at 12:15 pm

    I just made the kale chips by your directions, they came out great! Something I’ll be making more often and really tasty!

    • Karen Troughton replied on January 21st, 2014 on 4:31 pm

      So glad you liked them! My toddler has actually been *asking* for these lately – love that. :)

    • Gayle replied on January 25th, 2014 on 10:38 am

      Too much oil, I tried the recipe as shown and I think you should put how much kale to add to the 1 T oil. Second batch was less oily with only a teaspoon drizzled on, but still makes your fingers greasy when eating. Tried truffle oil spray, and it worked better & gave a great taste. First batch greasy this morning (made them late last nite) so I don’t recommend storing, just bake & serve

      • Karen Troughton replied on January 30th, 2014 on 7:05 am

        Hi Gayle, that’s a good point – “1 bunch kale” is not necessarily very descriptive, is it? Makes for a wide range of possibilities. I’ll weigh my kale next time and provide that info which should help. Thanks for your comment.

  23. Mike K posted on January 21, 2014 at 6:27 pm

    Wow, just read your recipe…Wow, just cooked a couple batches (one w/ salt, one w/out), Wow, great snack!
    BTW, have I expressed enough the WOW factor that I just experienced! Nice.

  24. Sheila McCleskey posted on January 23, 2014 at 11:09 am

    how long will they keep after cooking?
    Will the save well like in a zip lock bag to take to work or school the next day?

  25. Pam posted on January 23, 2014 at 7:02 pm

    Wow! I tried these for the first time and they came out tasting so delicious on my first try! Thank you for all your trial and errors. This recipe is a keeper!

    • Karen Troughton replied on January 30th, 2014 on 7:07 am

      Hi Pam, I’m so glad you like it! :)

  26. Tina posted on January 27, 2014 at 3:55 pm

    I LOVED these but they don’t keep well. I made some last night and they are limp and not crispy at all this morning. I sealed them in a Tupperware container. Any ideas?!

    • Tina replied on January 27th, 2014 on 3:59 pm

      I found an good answer to my problem above!

      • Karen Troughton replied on January 30th, 2014 on 6:44 am

        Nice! NoshOn.It is a great site, and putting rice in the container to help absorb excess moisture is a brilliant idea. I would also think storing them in a *non* airtight container would work, but they could get stale. They never last longer than a day for me! ;)

  27. Richard posted on January 28, 2014 at 9:00 am

    as a heath conscious disabled person!
    I was reading about kale as a superfood*
    then I found your site for making Kale-chips!
    I have a Philip’s air fryer that makes chips without oil*
    so as soon as I can buy some Kale,
    I will be using it to make Kale-chips
    post the results later when sampled

    • Karen Troughton replied on January 30th, 2014 on 6:38 am

      Hi Richard, I am very interested to hear how they turn out with your air fryer! Hope you loved them.

    • Richard replied on January 31st, 2014 on 10:09 am

      hi* Karen!
      tried Kale-chips yesterday
      sprayed with a little olive-oil,
      in my plastic-colander,
      to begin then a little shake!
      cooked for 8 min’s on 200′
      they turned out lovely*
      had them with some bubble& squeak cakes!
      for my supper!

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  29. Cheriza posted on January 31, 2014 at 1:35 am

    I’ve been wanting to try kale chips for a long time and oh my they are as addictive as you said! Its almost like a semi garlic, seaweed flavour. I think I’m in love. Also, I used an olive oil spray bottle which coats them with the oil but not extra additives. Worked out a treat!

  30. Jan Greig N.Z posted on February 2, 2014 at 9:22 pm

    I have just managed to find some Kale to make these delicious chips.
    To dry them I spun them in my salad spinner before coating in the Olive Oil.
    It worked a treat.

    • Karen Troughton replied on February 4th, 2014 on 4:49 am

      Great idea with a salad spinner! Those things are fabulous. :) So glad you liked them!

      • Ann replied on February 9th, 2014 on 6:48 am

        Put mine in my dehydrator. Worked great without having to worry about burning them.

        • Karen Troughton replied on February 11th, 2014 on 3:38 pm

          Great idea!

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  32. Emily posted on February 9, 2014 at 5:49 pm

    Just made these – first attempt and they are absolutely fabulous, they have crisped just perfectly, I really didn’t expect them to, thank you so much!!

    • Karen Troughton replied on February 11th, 2014 on 3:34 pm

      Yay! So glad they turned out perfectly for you!

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  36. Ornit posted on February 22, 2014 at 6:22 am

    what a fantastic way to enjoy one of the healthiest vegetables that’s not only a fighter against cancer, but also against aging and is in fact a libido booster and a lifter of good mood! thanks for sharing this awsome snack recipe :)

  37. Sade posted on February 23, 2014 at 9:54 am

    Sounds weird to make chips out of kale, but I’m going to try it! Thanks for putting the recipe up! :)

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  39. Shannon posted on February 25, 2014 at 4:30 pm

    This was delicious!
    My skeptical boyfriend gave me two thumbs up.

    • Karen Troughton replied on February 26th, 2014 on 6:23 am

      I consider skeptical boyfriend approval to be a huge compliment! :) My husband forced himself to try them once … and only once. Guess not *everyone* can be a fan! :)

  40. K Bains posted on February 27, 2014 at 10:07 am

    This was my first DIY kale chip experience and it turned out fantastic! I will never buy kale chips again. I added salt and vinegar with my oil and let them sit for 5 minutes. This turned out to be good in flavour! Just be warned, when you open the oven door it will really smeel like vinegar. I tried baking the chips at 300 for 8-10 minutes and 150 for 2 hours… the 300 temp was perfect! It took less time and produced a better result. The key, I think, is to not crowd the baking sheet. These are my office mid-morning snack!

    • Karen Troughton replied on April 3rd, 2014 on 9:25 am

      Salt and vinegar – yum! I must try that. :)

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  42. Kelly posted on March 3, 2014 at 7:29 pm

    How long are they good for once you make them? How do you store them? I am completely clueless lol

    • Karen Troughton replied on March 4th, 2014 on 7:06 am

      We always eat them right away, but previous commenters have discovered that they keep for a couple of days in an airtight container with a little rice in it to help absorb excess moisture. I’ll make a batch soon to test storage methods on my own and update the post as soon as I know more! :)

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  44. Becky @ posted on March 4, 2014 at 11:35 am

    Kale – I am sorry, but it is a leafy green vegetable and I don’t eat that! Well, I do actually, but Kale was one of those vegetables I was not a fan of, but this recipe changed my mind! YUM! Thanks for the easy step by step. I will blog this. Expect a ping back

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  46. novicemom posted on March 7, 2014 at 9:28 am

    This is a great recipe! I have a question about the oiliness of the chips after they are baked. I took them out of the oven after around 10 minutes. They were nice and crispy, but they were soooo oily! The silicone mat they were on was quite slick with the oil. I made sure the leaves were fully oiled before placing them in the oven. Maybe I should use parchment paper instead of a silicone mat to absorb the oil? Any tips/advice on this? Thanks so much!

    • Karen Troughton replied on April 3rd, 2014 on 9:24 am

      My instructions for the amount of kale to use is pretty imprecise – a bunch of kale can be small or huge! So I would say just use less oil next time. Start with half the amount or even less, and if you find that’s not enough to coat the leaves, just add a little more. That should work a little better for you. I don’t think parchment is any more likely to absorb than a silicone mat, but I could be wrong there!

    • Paddy replied on April 8th, 2014 on 2:21 pm

      To reduce oiliness, next batch, I’ll brush the whole leaves (minus ribs) with olive oil using an ordinary pastry brush, before cutting them up. Brush lets you daub oil into all the curls and crevices.

      If I’m using the Tuscan kale (as opposed to the curly), I leave the leaves (no pun intended) whole(or sliced once lengthwise down the middle if large) and they seem to crisp up just as well.

      Will be starting 40+ kale seedlings tomorrow for transplanting into the garden in May. Not hard at all to grow (but need the occasion spray of BTK, a natural insecticide) to keep them free of the small green ‘cabbage’ worms.

  47. lisa meola posted on March 8, 2014 at 4:35 pm

    I am such a horrible cook, I hardly make anything BUT I wanted to try this one out! Thank you for the printable recipe… made it super easy for me and it turned out great!! I would describe the taste as fresh spinach chips. Hope that helps! Yum!

    • Karen Troughton replied on March 10th, 2014 on 2:27 pm

      Now I want to try making spinach chips! :D Thanks for the nice comment, Lisa. So glad you like them (and the printable recipe, too! I use that feature all the time myself!)

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  49. Jennifer posted on March 14, 2014 at 5:41 am

    Thank you for sharing this recipe! Tried it last night for the first time and success. Hubby and I both loved them! No more potato chips for us, these are way better!

    • Karen Troughton replied on March 14th, 2014 on 11:29 am

      Yay! So glad you both love kale this way! I still need to convince my husband. Well … more for me. :)

  50. diane posted on March 21, 2014 at 6:16 pm

    I used Sesame Oil on one batch and liked it even better than with olive oil

    • Karen Troughton replied on April 3rd, 2014 on 9:28 am

      I love that idea! And maybe a few sesame seeds sprinkled on the chips after baking. Yum.

  51. Janella posted on March 27, 2014 at 6:47 pm

    Awesome! No other words needed. But I’ll say some anyway….I want to begin eating healthier. I saw a friend post a pic of her homemade kale chips and thought I’d give it a try. Saw your recipe, tried it and LOVE them. You were so right about them being addictive! I’m so excited about my new found healthy snack & I will definitely be trying other flavors. Thanks!

    • Karen Troughton replied on April 3rd, 2014 on 9:27 am

      I am so glad you like them! Isn’t it nice to happen across a snack that *seems* like it should be bad for you but is actually *great* for you?! Like winning the lottery. Well, almost. ;)

  52. Joanne posted on March 29, 2014 at 1:21 pm

    I tried this easy recipe but I feel horrible for I didn’t love it and all the world is raving about it… :( They are crisp and they are healthy and i am all about health in my cooking and eating. I just don’t like the taste and the after taste at all, not addicting as everybody says… I feel bad because i know i should love them for their benefits… it’s just making me want to gag… what is wrong with my kale!!! and the most important what is wrong with me?

    • Karen Troughton replied on April 3rd, 2014 on 9:26 am

      Don’t feel horrible! My husband, who gamely tries anything, can’t do kale chips. He’s tried a few times, but now he just puts his hand up and scrunches up his nose. They’re not for everyone – and that’s okay! :)

      • Sarah replied on April 12th, 2014 on 11:44 am

        Try the teriyaki sauce/marinade maybe they will like the kale chips then.

  53. Jom posted on March 29, 2014 at 5:28 pm

    Great recipe! And you were right, can’t stop munching!

    • Karen Troughton replied on April 3rd, 2014 on 9:23 am

      So glad you liked them! Totally addicting, right?!

  54. Jen posted on March 30, 2014 at 3:37 pm

    These are fantastic! I just made a batch with cajun seasoning and it tastes incredible. As an eye doctor I’m always telling patient’s the importance of eating leafy greens like kale and I think this recipe is a great way to get people to start eating more kale!

    • Karen Troughton replied on April 3rd, 2014 on 9:26 am

      Cajun kale chips need to get into my life immediately! LOVE that idea. Thanks, Jen!

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  56. Tazmin posted on April 1, 2014 at 6:04 pm

    Perfect instructions. I made my first batch a few minutes ago and I’m in love! I used coconut oil instead of olive oil. They’re great. I want to make some with some whole fruit powders and see if I can get my niece and nephew to eat some. :-)

    • Karen Troughton replied on April 3rd, 2014 on 9:03 am

      Thanks so much, Tazmin! I love the idea of using coconut oil – and whole fruit powders?! Genius!

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  58. Comfy posted on April 5, 2014 at 12:59 pm

    What about adding onion powder would be ok

    • Karen Troughton replied on April 7th, 2014 on 2:49 pm

      I think that would be delicious, actually! Try whatever you think; make ‘em your own! :)

  59. Sarah posted on April 12, 2014 at 11:41 am

    For lunch we just made ours for the first time with Teriyaki marinade to mask the bitter flavor of the red kale. Tonight are going to try the lower temp you make yours (he did 5 min. at 400 degrees) -

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  62. Mrsbabe1 posted on May 13, 2014 at 3:55 pm

    I sprinkle mine w/ pepper flakes because here in New Mexico, we like a kick!  I have made them w/ sesame oil & sprinkled them w/ sesame seeds.

  63. Kim posted on May 18, 2014 at 12:04 pm

    I have never had kale chips of any kind but heard that this superfood made a fabulous chip. I found your recipe and decided to give it a try. My husband was quite skeptical but I just pulled the first batch out of the oven and he’s hooked!  They’re light and crispy – almost melting in your mouth…delicious! Thank you for giving my family a healthy alternative to the unhealthy store bought potato chips. 

  64. sandy posted on May 20, 2014 at 1:13 am

    Your “many attempts” wound up sparing me the same…thank you…they are simply delicious. I am already thinking of all the variations.

  65. Lisa posted on June 2, 2014 at 9:51 am

    Hubby just tried our first batch. Of course, he always does things his own way. These were a bit salty, a bit greasy, and he placed them too close together to be consistently crisp but still I found myself reaching for another. Not bad at all! Thanks for a great recipe. He sprinkled the second batch with Tony Chachere Cajun seasoning. Will try Swiss Chard next.  

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