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Kale Chips

  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes


  • 1 bunch kale, curly or dinosaur
  • 3 T. olive oil
  • 3 T. lemon juice
  • 1 t. honey
  • 1/2 t. salt


  1. Preheat oven to 275 degrees F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. With a knife, remove leaves from the stems of the kale. Roughly tear it up into large pieces.
  4. Wash and spin the leaves until thoroughly dry.
  5. Add kale leaves into a large bowl.
  6. Massage oil into the leaves with oil, lemon juice and honey. Massage until leaves are well wilted.
  7. Sprinkle on salt and/or any additional seasonings (garlic powder, cayenne, etc).  Toss to combine.
  8. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale. (I had to use two pans).
  9. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal.
  10. Cool the kale on the sheet for a few minutes before enjoying!
  11. Kale won’t stay crispy forever, so eat um up!


  • Serving Size: kale chips
  • Calories: 98
  • Sugar: 1.6 g
  • Sodium: 292.3 mg
  • Fat: 10.5 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 2 g
  • Fiber: 0.2 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg