Cooking With Brett and Lena Coleman

Kale Chips Recipe

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These are a great replacement for chips with your sandwich or wrap at lunch, a fun gourmet side at dinner or just a quick light snack on the go. Just don't make the mistake I did and put them in a plastic container...they get soggy. I believe these are best eaten the day of, so make just enough. 1 bunch of kale makes approximately 3-4 servings.

Additional Info

  • Ingredients:
    1. 1 bunch of kale
    2. 1 Tbsp of extra virgin olive oil, approximately
    3. Sea or kosher salt; optional
    4. Mrs. Dash garlic & herb seasoning; Can use fresh herbs and spices to your liking
  • Directions:
    1. Make sure to preheat your oven to 325 degrees F, first and then prepare your kale...it will save on time.
    2. Wash kale leaves and shake off excess water.
    3. Cut thick spines off the leaves and tear into bite size pieces.
    4. I take the extra step to put kale pieces into a salad spinner to get rid of any extra moisture.
    5. It's important to remove the extra moisture so your chips become crispy.
    6. Place leaves in a mixing bowl and add your olive oil, salt and/or seasoning, or you can sprinkle your seasoning once the kale pieces are placed on the cookie sheet.
    7. Toss until all leaves are coated evenly and then lay them on a cookie sheet in a single layer.
    8. Bake until crisp, about 15-20 minutes, making sure to turn the leaves once halfway through.
    9. When I have extra time I will mix my own blend of herbs. For example onion and/or garlic powder, coriander, thyme, salt and pepper.
    10. Use whatever herbs or spices that you enjoy and let us know your favorite combination.
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