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Wednesday, January 7, 2015

Kale Chips

A new year with new resolutions...give Kale Chips a try to incorporate more veggies in your diet! A very healthy alternative to traditional potato chips, Kale Chips are a guilt-free snack or side to a sandwich.

Pack them in a work or school lunch. My kids share their Kale Chips with picky-eater friends at school who LOVE them! 


  • large bunch of kale
  • 2 teaspoons olive oil (can be reduced or completely omitted)
  • 1 teaspoon popcorn salt (can be reduced or completely omitted)


  1. Preheat oven to 300F.  
  2. Wash and thoroughly dry kale.
  3. Remove and discard rib (or stem or vein or whatever you call it!) from kale.
  4. Tear leaf into 'chip-sized' pieces.
  5. In a large bowl, blend kale with olive oil and salt.  
  6. Place kale pieces in a single layer on baking trays.  (If kale is not in a single layer, it will steam and get soggy rather than bake and get crispy.)
  7. Bake 20-30 minutes, rotating trays half through the baking process.  Kale will shrink and turn slightly brown. 
  8. Let cool 10 minutes prior to consuming.  
  9. Store in an airtight container.   
NOTE: Popcorn salt works best because the smaller particle size allows it to adhere to the kale better than its larger particle size cousin table salt.  

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