Crispy Kale Chips


I love kale. I try to include it in my diet daily. I used organic leafy kale for this recipe but you can use baby kale or any form of kale that you find. This recipe also works well with spinach leaves too.


  • kale
  • olive oil
  • salt


1. Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper.

2. Wash, clean and dry kale leaves. Using a knife cut the stems to separate the leaves. Coat in olive oil and seasoning (salt works fine but I used Greek in this recipe.


3.  Transfer to cookie sheet. Bake until crispy, about 10 minutes. I do not allow them to get brown because it changes the flavor. I enjoy the bright green color of kale.


Thanks for reading my blog and allowing me to share my food journal with you. Wake up everyday expecting something wonderful to happen.


  1. Mostly Cloudy
    Mar 5, 2014

    These sound very good right now. Guess I am adding kale to the grocery list. Love the heart; it so adorable.

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