Kale Chips Recipe

kale chipsKale Chips

I love kale chips.

When baked correctly, kale chips absolutely satisfy that guilty craving for my old vice: potato chips. Soaked in disgusting, genetically modified, un-pronounceable ingredients, it’s those awful potato chips that I convince myself I don’t really miss… even though sometimes, in the dark of night, I do. Thank you, delicious kale chips, for helping me kick the transfatty habit!

Kale chips baked IN-correctly? Yeah, they just make me really mad. So here’s my recipe and special notes–after many, many attempts gone horribly awry–for creating your own perfect kale chips. Enjoy!

Kale Chips Recipe

  • Preheat oven to 300 degrees.
  • Grease a large pan with olive oil. (NOTE: I use a MISTO and then rub the oil around with my fingers to make sure there are no exposed spots.)
  • Clean kale thoroughly and pat dry. (NOTE: I leave mine to dry on towels for a couple hours before baking to remove excess moisture, which helps chips bake more evenly without burning.)
  • Remove stems and tear leaves into large pieces — no smaller than the size of your palm until you’ve done this a few times and can go smaller. (NOTE: Keep your chips as close to the same size as possible, and err on the side of too large rather than too small to avoid burning.)
  • Place the kale — no overlapping — on your large pan. (NOTE: I use only one pan at a time and cook in multiple batches instead of using 3 pans at once because they never seem to cook evenly across multiple pans.)
  • Sprinkle with himalayan salt. I also use organic garlic powder.
  • Bake 7 minutes, remove from oven, and flip with tongs (or fingers).
  • Bake another 5 minutes, and move each chip to a large bowl to cool while you make your next batch.
  • Try not to eat them all before your next batch is done!

p.s. I’m including this recipe under “Baby/Toddler Recipes” also. They are a fun finger food for your little one to enjoy… if you’re kind enough to share. Just go lighter on the salt. (For the record, I was absolutely planning to share Paul’s half of our last batch with Samantha, but he insisted on eating them himself. Sorry, Samantha.)

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in Baby / Toddler Recipes, What's Cookin' at the Smith's [Recipes] and tagged , . Bookmark the permalink.

2 Responses to Kale Chips Recipe

  1. Alan Nathans says:


    Dr. Alan Nathans


  2. Pingback: Lemon Kale with Coriander | The Reformed Couch Potato's Blog

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