kale chips

by Patricia on August 16, 2010 · 13 comments

kale chip

For any of you who read lots of food blogs like I do, kale chips are old news. I first saw crispy kale on Steamy Kitchen in 2009. That’s like so last year.

I wasn’t into the whole kale thing back then. No, I was still making and eating dozens upon dozens of cookies. Ah, yes… those were the days.

Anyway, I do eat kale now. In fact, during the detox I did last month, I ate about a metric ton of kale. Well, maybe it was a little less than that, but still I ate lots of kale and other green things.

Kale is the new chocolate. Okay, that’s a lie. But I do like it. Especially in soups… and now as chips.

Let’s face it, sometimes you just want to munch on something while you’re parked in front of the television. And while potato chips (with a side of M&Ms) might be my first choice in that department, kale chips are a tasty substitute that are easy to make at home (meaning you know what’s in them) and they’re pretty healthy to boot.

What do they taste like? Have you had toasted, salted seaweed? To me, it is a neighbor of that flavor which I love. But even if you don’t like seaweed, don’t be afraid. Dan is not a big seaweed fan but loved these chips (stuffed-them-into-his-face-by-the-handfuls kind of love). He and our friend Tom said the flavor reminds them of pumpkin seeds. I’m not sure where they get that, but whatever they taste like, kale chips are addictive. You have been warned.

Let’s make some…

What you’ll need


1 bunch of kale. I used the curly, purple-stemmed kind (aka red kale for those of you into correct names and stuff), but I’ve seen a few different varieties used by other bloggers (there’s a list at the bottom of this post of other kale chips around the blogosphere).

olive oil and sea salt

Olive oil and sea salt (you could use kosher salt instead but be careful how much you use… I did that once and way over-salted)

What you’ll do


Remove the leaves from the tough stems by tearing the leaves with your hands or cut them off with a knife. Either way, just don’t tear or cut the leaves too small and make sure to get the big woody stems out of there.


Wash the kale.


Put it into a salad spinner. Normally I would give you an alternative method because I don’t really believe in buying equipment for a single recipe, but you really do want the leaves to be dry so if you have a good method of drying without a salad spinner, please let me know in the comments. (Besides salad spinners are great for you know, like, salads n stuff…)

salad spinner

Give it a spin. The more water you can get off of the leaves the better. Too much moisture could lead to soggy chips which sort of defeats the purpose.


Move your dry kale to a bowl.

making kale chips

Toss it with 1 tablespoon olive oil

making kale chips

and sea salt to taste (I started with a tablespoon because I figured some of it would stick to the bottom of the bowl which it did)

making kale chips

Spread the leaves onto baking sheets, keep them in a single layer. (I wound up sprinkling a little more salt at this point. I might have gone a little overboard with the salt. Just a little.)

making kale chips

It took 2 baking sheets to fit all of my kale in a single layer. Bake at 300 degrees for about 20 minutes (I swapped the pans top to bottom and vice versa halfway through to keep it democratic).

kale chips

Then I put the chips into a bowl and sat down with the remote nearby, ready to catch up on Top Chef.

Baked Kale Chips

adapted from Baked Kale Chips on Smitten Kitchen and Runnersworld

1 bunch of kale, torn into bite size pieces (stems removed)
1 tablespoon-ish olive oil
sea salt to taste

  1. Wash and dry the kale (salad spinners are awesome!)
  2. Toss dry kale leaves with oil and salt.
  3. Bake at 300 degrees for about 20 minutes
  4. Grab the remote and enjoy.

More kale chips

Kale Chips on FoodistaKale Chips


1 Jessie September 24, 2010 at 7:50 pm

I made these for the first time and they were really good. Mine came out so light and crispy. I left them in the oven a bit too long I guess, but the ones that weren’t overly browned were yummy… I think I ate them all in one sitting!

2 April August 28, 2010 at 6:13 pm

I made your kale chips today. Super yummy and not difficult. I just set them out to dry like you suggested, no salad spinner needed. Thanks for the great idea:)

3 Carol (CGtheFoodie) August 19, 2010 at 7:54 pm

I love kale chips! Yours look so much prettier than mine turn out :o)

Found your blog on the IFBC blogroll! I will also be coming up from the Bay. Looking forward to it!

4 ovenhaven August 17, 2010 at 9:59 pm

Thanks so much for sharing what kale tastes like. I’ve always been intrigued by the kale chips recipes flying around, but I never knew what kale tasted like! Now that you’ve mentioned it tasting somewhat like a distant cousin of seaweed, I’m definitely giving it a try soon :)

5 Patricia August 19, 2010 at 10:01 pm

It’s kind of a tough flavor to describe, but you should definitely try it… then you can tell me what you think it tastes like. Pumpkin seeds? Seaweed? Something else entirely… :)

6 Eliana August 17, 2010 at 10:15 am

Thanks for the tutorial. This looks like the perfect healthy snack :)

7 Jessica August 16, 2010 at 4:19 pm

Mmmm I think you’ve tempted me to try making these. I’ve always been afraid of that green veggie… I see it all the time at work (and made way too many green smoothies with it for my employers when I was a nanny way back when)… butttt… it’s possible that I have become a little less afraid after reading this post.

8 April August 16, 2010 at 3:43 pm

I would love to try to make these, but alas, I have no salad spinner. Could I just wash the kale and then wait a couple of hours till it is dry to make them? Or, as you said, just get a salad spinner:) Sounds like a good excuse to shop!

9 Patricia August 19, 2010 at 9:33 pm

I haven’t tried this, but I think you could wash the kale leaves and then lay them out on 1 dish towel then put a second towel on top to blot off the excess water. Let me know if it works :)

10 Andrew May 19, 2012 at 5:46 am

Here’s my daily salad spinner alternative: place your wet leafy veggies in a pile in the center of a dish towel. Gather all four corners into one hand. Step outside and whip it back and forth with all your might until droplets stop flinging from the bundle. This gets my dog all wound up because it includes the same vigorous overhand gesture as throwing a stick.

11 v8grrl August 16, 2010 at 2:23 pm

My kids will choke down an entire bunch of Kale this way…
my 5 year old was told not to bring them for snack at school anymore!!
TOO messy


12 Carol Peterman August 16, 2010 at 12:02 pm

I’ve recently gotten hooked on kale chips. Everyone who tries them is always a bit taken aback at how good they are. Tasty and easy to make is such a beautiful combination!

{ 1 trackback }

Previous post:

Next post: