Roasted Kale aka Kale Chips


  • Far more kale than you think you need! (it shrinks a lot)
  • oil
  • Spices


Start with far more kale than you think you need. It shrinks a lot. 8 ounces makes about two generous servings. Prep the kale by stripping out the larger stems and tearing the larger leaves into smaller pieces. Wash and dry thoroughly. Toss the kale into a large bowl and set aside.

Now is the time to impart a little flavor. Kale shrinks a lot. Don’t be too heavy-handed with the seasoning, but do be creative! Start with 1 or 2 tablespoons of your preferred oil. In 1/8 and 1/4 teaspoon increments, add any spices you like. Try sea salt and apple cider vinegar. Nutritional yeast and parmesan. Black pepper and lemon juice. Curry, garlic powder, and flaked red pepper. The possibilities are nearly endless! Don’t be afraid to branch out into the non-powdered ingredients either. Cut back on the oil and substitute nut butter, barbecue sauce, or a dash of sriracha. There is no wrong move here.

Whisk your oil and spices together, and drizzle over the kale. Massage the kale until the leaves are a bit softened and the oil is evenly distributed. Spread leaves as thinly as possible on a baking sheet. The thinner the layer, the more evenly it will cook.

Bake at 300F until crispy. Cooking time will be heavily dependent on how densely your kale is packed. Check every 5 minutes, stirring things around if needed. Your finished kale should be dry, crisp, a little bit brown, and absolutely delicious!

Skills: knowing when it is done

Equipment: bowl, baking sheet

Source: Adapted from recipe submitted by Rebecca Wild, Arkansas Local Food Network