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Crispy Baked Kale Chips

Not a fan of kale due to its coarse texture and slightly bitter taste? I was right there with you when Jason told me he ONLY eats kale and spinach (Really? Those are my options?). Trying these kale chips changed my mind and just may help you enjoy the benefits of one of the most nutrient dense foods on the planet.

Crispy Baked Kale Chips


  • 1 (6-ounce) bunch curly green kale
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • Salt to taste


Preheat oven to 300°F.

Remove stems from the kale leaves and chop into 1-inch to 2-inch pieces. Spin kale in a salad spinner to remove excess moisture or pat dry with paper towels. Transfer kale leaves to a large bowl.

Toss with olive oil, garlic powder, paprika, onion powder, and salt. Using your hands, gently massage oil into leaves.

Spread kale leaves in a single layer onto a baking sheet or two. (Make sure leaves don’t overlap.)

Bake for 20-25 minutes or until kale leaves have darkened and dried. Let it sit on the stovetop for 5 minutes to cool before serving.

Store extra chips in an airtight container.

Nutrition Information

Serves: 3 |  Serving Size: 1 cup

Per serving: Calories: 41; Total Fat: 2g; Saturated Fat: 0.3g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 69mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 0g; Protein: 1g

Nutrition Bonus: Potassium: 198mg; Iron: 4%; Vitamin A: 178%; Vitamin C: 113%; Calcium: 5% 


As always, love much, laugh often, eat delicious, nutritious and filling food and look fabulous while doing it all! ;) Love, Blair

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