How to Make Kale Chips

I’ve been sitting on these photos for a few weeks, originally planning to post early in January, for healthy recipes. Well, I’m impatient, so here we go!

Kale chips are so easy, and SO good. You’d be surprised how fast one can plow through an entire head of kale by themselves, when done this way. My husband and I both prefer them to potato chips, and they never last long around here.

The only downside to this is that it requires several batches to be baked. Kale shrinks down to almost nothing as it bakes, so you can find yourself baking 6 rounds in the oven, then snarfing it all in 10 minutes. Totally worth it, anyway!

Kale chips

Now, this recipe is labeled as “kale chips”, but you can use the techniques here to make roasted chips out of almost any dark leafy green. Baby spinach makes delicate, papery chips. Mustard greens make pretty chips with a sharp bite to them. Try collard greens, turnip greens – whatever you like – just be sure to keep an eye on them. The thinner/more delicate the green (baby spinach), the less cooking time it’ll need. You don’t want to burn them!

Kale Chips Recipe

Kale (I’ll usually do about 3 bunches for a batch)
Olive oil spray
salt

Preheat oven to 350F

Line several cookie sheets with parchment paper, spray with olive oil.

Wash kale, and shake/towel/spin dry. Cut the hard “ribs” out of the leaves, and rip into pieces.

making kale chips

Arrange kale on cookie sheets, so that they are tightly spaced, but not overlapping. Spray olive oil across the tops, then sprinkle with a little salt.

making kale chips

Bake kale 1 sheet at a time for 11-13 minutes, or until completely dry. Cool a little, then enjoy! These are great fresh out of the oven, but can also be put aside for later – IF they last!

roasted kale chips

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Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

4 Responses to “How to Make Kale Chips”

  1. Albatross
    December 16, 2011 at 10:35 am #

    My spouse makes these with a food dehydrator, with a little bit of oil and sprinkled with nutritional yeast. REALLY tasty. Even our 17-year-old likes them.

  2. Brittany Conklin
    December 16, 2011 at 9:44 pm #

    My bird needs to eat more greens–they suggest kale specifically–to prevent a sort of “parrot anemia,” but he hates floppy greens. However, he LOVES chips. This may be the perfect compromise.

  3. Jen
    January 20, 2012 at 8:37 pm #

    These have gotten so popular in the last month! I cant wait to feature a similar recipe on my blog! Keep up the great work!

  4. Maria Sawczuk
    January 23, 2012 at 7:45 pm #

    I am a convert! I hate kale – despise it actually. But I bought some this week at the market to try this. And I’ve already scarfed down a whole tray full!
    I’m amazed that they don’t taste bitter, like non-baked kale does. Delish!

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