Kale Chips

Recipe Ingredients and Instructions to Download and Print: Kale Chips (PDF)

Serves: 4


3 cups of kale (about 10 large leaves)
2 tsp olive oil
1/8 tsp salt (optional)


  1. Preheat the oven to 350° F.
  2. Wash kale and spin dry in a salad spinner.
  3. Remove kale leaves from the center stalk and tear into bite-sized leaves.
  4. Spread kale leaves out on a baking sheet.
  5. Drizzle with olive oil.
  6. Sprinkle with salt (optional.)
  7. Bake for 15 minutes or until kale is crispy with edges slightly browned.


  • Kids love to try different seasonings such as parmesan cheese or different herbs. Variations can be used in a taste test to choose the most popular seasoning.
  • This recipe is best made and eaten right away so they are warm and crispy. 
  • Storing leftover kale chips – let chips cool off completely before storing in an airtight container and keep at room temperature, do not refrigerate them because they will not keep their crunch.

Kale Chips Food Nutrition Facts Label