Baked Kale Chips Recipe

Dr. Dana ClumHealthy Eating Recipes, View All Leave a Comment


From the Kitchen of Dr. Dana

The absolute most important part of this recipe is to be sure your kale is SUPER Dry.  If it is even a little bit wet, or you use even a little too much olive oil, you will end up with mushy, steamed kale instead of crispy kale chips.  Probably not the worst thing in the world, but certainly a disappointment when you are awaiting crispy chips.

  • One Bunch of Kale (probably about 1 lb)
  • Small Drizzle of Olive Oil (roughly ¼ – ¾ tsp. depending on quantity of Kale)
  • 1/8 tsp Sea Salt
  • kale_chips-10Rinse Kale Well and be sure to dry it completely
  • Tear the leafy parts from the ribs/stems and place on a baking sheet.
  • Toss with Olive Oil just to barely coat the kale
  • Sprinkle on salt and toss again
  • Bake in 250° oven for about 20 – 30 minutes.  Toss kale every 10 minutes so it crisps evenly.
  • Remove from oven when it’s all toasty and crisp.
  • Enjoy right away – or store in an airtight container.

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