Kale Chips

When you’re craving a delicious and good-for-you Paleo snack, kale chips offer both of these in one mouthful. Not only are they easy to bake, but these chips have also become wildly popular. Moreover, kale is extremely nutritious and a good source of fiber, vitamin A, vitamin K, vitamin C, B6, manganese, magnesium, iron, copper, potassium and calcium. This Paleo Kale Chips recipe is a great appetizer or side dish to make for your next get-together, or keep them all for yourself and your family! For extra flavor, add a bit of black pepper or any seasonings of your choice.

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Kale Chips

Servings 2

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 145

carbohydrate 7g

protein 2g

fat 13g


  • 1 bunch(es) kale
  • 1 teaspoon(s) olive oil
  • 1/4 teaspoon(s) sea salt (optional)


  1. Preheat oven to 350 F.
  2. Wash kale and remove tough stems.
  3. Cut kale into 2 - 3 inch pieces and place on baking sheet.
  4. Drizzle with olive oil and sprinkle with sea salt, if desired. Toss kale to fully coat with oil.
  5. Bake for 10-15 minutes, or until kale is crispy. Serve hot.

Photo courtesy: www.elanaspantry.com


  1. Made a few changes: Tore the leaves off the tough stem into pieces the size of potato chips. Put kale in a plastic bag, added oil, and shook to coat. Put a sheet of foil onto the cookie sheet, spread the leaves evenly, then salted with sea salt. Baked as directed, but they weren’t dried (crisp) enough, so turned down them temp to 200 degrees and kept checking them every 10 minutes. I think I had them in for another 20 – 30 minutes. Says to eat them hot, which is yummy, but stored in a sealed container or bag they’re still great the next day. If they last that long!

  2. I use olive oil, salt, paprkia and worcesecire sauce… they are amazing. I cook them at 350 for about 12 min and I have these at least once or twice a week.

  3. These are super yummy! Should they be “hard” or crunchy after cooking? I cooked for 12 minutes and though parts were crunchy, some were still soft. Is that ok? Should I cook them longer?

  4. Baked kale is really good, and surprisingly, kids love it! Try making dipping sauses…..a little tamari in mayo, or red pepper pesto (from Trader Joes) in mayo, little kids like a little ketchup in mayo.

  5. Yumm. :3 These turned out pretty tasty, and satisfied my craving for something crunchy! Great substitute for potato chips.

  6. I just harvested fresh kale from my garden and cooked it immediately. It cooked very evenly and retained more of a green color. It was the best. You can also drizzle some lemon juice along with olive oil for a change. I also use Himalayan salt, which is a little courser but packed with minerals. A little sprinkle of pepper also makes it more seasoned.

  7. I haven’t tried this recipe but did try some kale chip samples today at our local health food store. I tried garlic ones which were really good and also nacho cheese ones. I’m definately trying this recipe at home.

  8. Love this as a snack, and my picky 2 year old likes them to. I cook mine on a baking stone, like the ones you can get from Pampered Chef, and they come out very crispy after 10 minutes!

  9. WOW!!!! Loved them! My boyfriend loves potato chips, but seeing as he cant have them, I was looking for an alternative. Thought he would spit them out in disgust, but ended up eating them non stop! If the bf gives the thumbs up, you know its gotta b good! :) careful with the salt tho… easy to over do.

  10. I like to toss my kale with olive oil, soy sause and sriracha (an asian chili souce found at walmart). They turn out spicy and savory.

  11. I really enjoyed these, but I have a question: I see a lot of comments about people using these with dipping sauces, but the kale chips I’m pulling out of the oven have a texture & strength more akin to a flaky pastry crust than a chip. I can’t see them holding even a 1/4 tsp of sauce without breaking, let alone dipping in to pick some up. Am I missing something?

  12. Just curious…I have made these twice now. First time, I followed the recipe exactly and although they did turn out crispy, my husband complained of a bitter aftertaste. The second time, I used a little vinegar and dill and I though they were better, but the vinegar kept them from getting as crunchy. Anyone have any suggestions?

  13. lkennepp – crucifers get bitter with time. The best way to keep the bitter out is to use them right away, or as soon as possible after picking. This works for broccoli, Brussels sprouts as well as kale – even carrots. This info has saved me so much. I freeze or dehydrate my veggies before they get bitter.

  14. I’ve read everyone’s comments on the “baked kale”, I throw mine on the grill. Actually, I grill veggies and even fresh fruits everytime I grill some steak, chicken, or seafood. I’ll remove the tough stems first and vigorously “spin” the kale in a salad spinner and then toss it with a drizzle of extra virgin olive oil, some sea salt, and black pepper. Since it grills rather quickly, I usually throw it on the grill at the tail end of the grilling experience. Grilled veggies and fruits are delicious,who can argue with that? It cooks up fairly quickly so keep an eye on it and don’t over cook or burn it. The ends or tips get a little char on them and of course they crisp up very nicely. My wife loves it so much, that everytime I make it, she always tells me, “I could eat this every day of life if I could!” I even share the goodness with my dogs who gobble it up like there’s no tomorrow. Give it a try next time you grill. Shoot forget about next time, go get some and get grilling now!!!!

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