So, with our love of greens, I am sure you assumed that this was a staple in our house. Confession: We are totally late to the party. I have to admit, I had my inner mother at work. “Kale chips? Chips out of greens? I don’t know about this.”

What. A. Huge. Mistake.

Do these taste like potato chips?

Not even close.

Are they crunchy, salty, and oddly addicting?


After looking at several recipes online, I finally broke down and made them. They went together super fast and only took 20 minutes to bake. It was a perfect snack as we were waiting for our soup to get done.

Not surprising, Manatee devoured them. Luckily, I had snuck a few before putting them into the bowl. Kale will now be a Badger Girl staple so we will always be able to have these on hand.

Kale Chips

1 tablespoon of olive oil
1/4-1/2 teaspoon of salt
1 bunch of kale, stems removed and roughly chopped

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil or parchment paper.
  3. Toss kale with olive oil and salt.
  4. Spread out on baking sheet. Try not to let it overlap.
  5. Bake for 20 minutes.
  6. Enjoy!

Recipe Review: What surprised me the most was that the kale didn’t look that different. It didn’t get flat or change color. It was just super crunchy.

It’s a different taste. The kale isn’t bitter but rich and more complex. It’s very earthy yet light at the same time. I was intrigued. Unfortunately for me, while I pondered, Manatee ate.

He returned the empty bowl and I was left wanting more. Guess we will be making them again soon!

For anyone who has made them, do you recommend any specific seasonings?

Print Friendly, PDF & Email