DIY Kale Chips

Photo Credit: Cathy L Woods

Photo Credit: Cathy L Woods

Kale chips are a fun way to eat more leafy greens. When you make them at home, you can choose your level of crispiness. Bake them just a little less time, and there will be softer parts and crispy parts, but if you bake them to full crispiness, they’re almost like tortilla chips.


  • 1 pound kale, stems removed
  • 1 tablespoon extra virgin olive oil, or other oil
  • 1/4 teaspoon salt
  • (Optional flavorings) 1 tablespoon nutritional yeast, or a pinch of cayenne, or 1 teaspoon of your spice blend of choice 


  1. Preheat the oven to 300 degrees F. Wash and dry the kale, remove the stems and save for another use (use in a veggie soup or juice them, for example). Tear the leaves into 2-3 inch pieces and put in a large bowl. Drizzle with the olive oil and sprinkle with the salt. Toss to coat completely.
  2. Spread the kale on two large baking sheets. Bake for 15 minutes, then reverse the position of the pans. Bake for 15 minutes, to desired crispness.
  3. While the chips are still hot, toss with optional flavorings, if using, and let cool completely to crisp. Store in a tightly covered container for up to a week.


Authored by Robin Asbell. Reprinted by permission from Find articles about your food and where it comes from, recipes and a whole lot more at