Kale Chips

Oxmoor House

These chips are crispy, salty, and so easy to make. Opt for them instead of potato chips next time you're craving a salty snack. For a different flavor, try sprinkling the kale with grated Parmesan, red pepper flakes, or sweet paprika before baking.

Serves 4 (serving size: 1 cup)


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10 1/2 ounces trimmed curly kale, torn into 2-inch pieces (about 14 cups)
1 tablespoon olive oil
1/4 teaspoon kosher salt


Hands-On: 8 Minutes
Total: 23 Minutes

1. Preheat oven to 350°.

2. Rinse kale; drain well, and pat dry with paper towels. Place in a large bowl. Drizzle with olive oil, and sprinkle with salt. Toss well. Place kale in a single layer on 3 (16 x 13–inch) baking sheets.

3. Bake at 350° for 15 minutes. (Watch closely to prevent leaves from burning.) Cool completely. Store in an airtight container.

Kids Can Help: Once you've rinsed the kale, kids can help dry it and then drizzle with olive oil and toss to coat.

Created date

August 2012

Nutritional Information

Calories 67
Caloriesfromfat 0.0 %
Fat 4 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 2.5 g
Carbohydrate 7.5 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 152 mg
Calcium 101 mg