Kale Chips
Source: Del Norte (California) Department of Health and Human Services and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP)
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A crunchy chip that you can customize to your liking! Make sure kale is washed and thoroughly dried to ensure kale chips are crispy and not soggy.
- Makes
- 6 Servings
Ingredients
- 1 cup kale (or chard, spinach, or collards)
- 1 1/2 tablespoons olive oil (or oil of your choice)
- seasonings of your choice
Directions
- Wash hands with soap and water.
- Preheat oven to 300 °F.
- Line a cookie sheet with parchment paper (optional).
- Wash and dry kale. With a knife or kitchen scissors, carefully remove the leaves from the thick stems.
- Tear into bite-sized pieces and place kale pieces on cookie sheet.
- Drizzle oil over kale and then sprinkle with seasonings of choice.
- Bake 10 to 15 minutes or until kale is crisp and edges are brown but not burned.
Notes
Seasoning suggestions: salt, pepper, onion powder, garlic powder, chili powder, cumin, turmeric, and Parmesan cheese. Learn more about: Kale
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.