Crispy kale chips


by Edible Schoolyard New Orleans:

Posted on March 22, 2012 at 12:24 PM

Updated Tuesday, Mar 27 at 11:52 AM

Yields: 24 crostini

1 bunch Kale (*Note: You can use any variety. We like Lacinato, otherwise known as Tuscan Kale or Dinosaur Kale. You can also use Curly Kale, just be sure to remove the tough stem before tearing. This step is not necessary with Lacinato.)

1 tablespoon Olive Oil

1 teaspoon Salt *Note: Cajun Seasoning or any other seasoning blend make for delicious chip variations.


  1. Preheat oven to 375 degrees.
  2. Make sure that kale has been thoroughly washed and dried.
  3. Tear into pieces about 3 inches. See note above about tough stems.
  4. Toss torn leaves with olive oil and salt.
  5. Lay chips out in a single layer on a parchment lined sheet tray.
  6. Bake kale for about 10 minutes. Kale should be crispy and slightly browned, but not at all burnt. Since ovens vary, you may wish to keep a close eye on chips and start checking after 8 minutes. If kale does not crisp, increase oven temp to 400 and bake for an additional 3-5 minutes, checking often.

Did you know?

  • Kale is an amazing source of vitamins A, K, and C. This means that eating kale is good for your eyes, bones, skin and immune system.
  • Kale is also a good source of fiber and calcium.
  • Unlike many other trendy “super foods”, kale is one of the most affordable vegetables in the grocery store.
  • Kale is a hearty green that grows well in most climates, including here in Louisiana.
  • Kids love kale! Dinosaur kale, with its wrinkly leaves, is especially appealing to children. Our kids love kale, snipped into a salad, baked on top of a pizza, as a crunchy baked snack, or even blended into fruit smoothies!