Crispy Green Kale Chips… That’s Right, You Read it the First Time- Kale Chips (Vegan, Gluten Free)

We have all head potato chips in our lives…. as a child I was a potato chip junky! Now once in a blue moon if I dare snack on chips, I would buy the organic baked sea salt kind, you know the one by Kettle. They have several different flavors… Chipotle, Sea Salt with Black Pepper and Barbeque. Now my son who is the fussiest chip eater will devour the Barbeque flavor.

Only who needs to spend money and bring in useless packaging into your home when you can make your own Kale Chips. Yes, you read correctly…. kale chips. Why kale chips you ask? Because over the course of the past three weeks since my CSA started up again for the season, I have been getting a lot of kale. Although I happen to be quite inventive with how to prepare kale, like Sesame Kale Salad, and Stir Fried Kale in Garlic…. I wanted to be a little more inventive with this thick, leather like green leaf vegetable.

It turns out that because of its tough leathery attribute, it make it perfect for baking into Kale chips. Can you imagine… healthy, I mean really healthy chips?? I love it. How can I not try it out? and did I love it.

I would never lie to you when it comes to chips, as I take crackly crunch quite seriously. Baking kale transforms it from the dense bitterness — into something impossibly light, with a nice depth of flavor from the oil and salt. This isn’t a stewy stick-to-your ribs kale braise and it is not something you eat because you ought to, it’s something you’d eat because you like it. Revolutionary stuff, people.

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
This recipe comes from Lucy Del Ray on


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.


  1. This looks really good. I think I will give this recipe a try. My husband will really like this, I think.
    BTW, I found you on foodie blog roll and friended you. Check me out here
    God bless!

  2. I am now following you on your blog. Nice to find a fellow foodie with common interests.

    For an Asian twist on the kale, you can use soy sauce instead of salt. What ever you choose, it’s a great alternative to chips.

  3. I love eating kale chips and I’ll even transform them into a sweet and savoury kind by drizzling a little Quebec Maple syrup ;o)

    Thanks for sharing and flavourful wishes,

  4. I never thought of that. I am going to try that. I was just in the Canadian Rockies and brought back Canadian maple, so this is perfect timing.

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