I know that many of you may already be making kale chips, but this is the recipe that I have found easiest and most delicious. In fact, last week my daughter ate that entire tray you see her holding….by HERSELF. I actually had to bribe her with the kale chips to take bites of the other part of her dinner.

They are crunchy, have a tiny buttery factor from the olive oil, and are topped off with salty deliciousness. And this is without mentioning their amazing cancer-fighting abilities. Read on for the recipe!

Updated: May 17, 2023, originally published 2012

Easy and Tasty Kale Chips

Does anyone else get annoyed at the lengthy recipes on Pinterest or Google? The reason the creators have to talk about their recipe for PARAGRAPHS before you actually get to them is #1- Google will rank their recipe higher, and #2- So you have to scroll through their ads on their website.

Not here though. Here’s the recipe!

Easy and Tasty Kale Chips

1 head organic green kale

Olive Oil to taste

Sea Salt or Herbamare

Directions: Pre-heat oven to 375 degrees. Wash kale and dry (or sometimes as long as it’s organic I just tear it without washing. Sorry if this grosses you out…but you bake it anyways!) It is important not to use soaking wet kale. Tear kale into potato chip-sized pieces avoiding the large stems. Lay casually on a baking pan. Drizzle with olive oil. (Having an oil/ salad dressing dispenser with nozzle helps a lot in dispersing the oil evenly.) Sprinkle with sea salt or Herbamare.

Bake for about 10 minutes. Remove chips from oven and move kale chips around with tongs. Bake another 8-10 minutes depending on your oven until all chips are crunchy but not burned. (Note: soggy kale chips do NOT have the same awesome effect on my daughter!)

ENJOY!

If you would like to see a video of my making this recipe, visit my Instagram page

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