See more
Olive Oil and Sea Salt Kale Chips

Olive Oil and Sea Salt Kale Chips

The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.

Sunset MAY 2012

  • Yield: Makes 6 cups (serving size: 1/3 cup)
  • Total: 35 Minutes


  • 7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" and "Tuscan kale")
  • 1 1/2 tablespoons olive oil
  • 1/4 to 1/2 tsp. coarse sea salt such as sel gris


1. Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil into a large bowl, add kale and salt, and toss to coat evenly.

2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes, until leaves are crisp but not browned, 5 to 7 minutes more.

*You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.


Make ahead: Up to 1 week, stored airtight.

Nutritional Information

Amount per serving
  • Calories: 14
  • Calories from fat: 71%
  • Protein: 0.0g
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Carbohydrate: 0.8g
  • Fiber: 0.1g
  • Sodium: 36mg
  • Cholesterol: 0.0mg

Go to Full Version of

Olive Oil and Sea Salt Kale Chips Recipe