Baked Kale Chips

I am the poster of this recipe. Thank you all for such nice reviews. You can CUT CALORIES CONSIDERABLY by spraying them with a mister or PAM(TM). I use a "Misto"(TM) filled with olive oil. Also, you can decrease the salt and add additional seasonings. Enjoy!! UPDATE: The timing of the baking, as others noted, is critical. Baking too little results in limp kale pieces and baking too long causes a "burned" taste. Be sure to use the "curly" kale variety as it tend to be less bitter.DO NOT EXPECT them to taste like potato chips... that was just an expression I used in the description. Kale is a nutritional powerhouse and rich in calcium and other vitamins. GREAT way to feed yourself and your kids!! ENJOY!!

So. Very. Good. I've been looking to an alternative to munching chips in front of the TV at night, and these are awesome, especially when you've had enough hummus for the week:). For those who were concerned about the ultra-crunchy crumbliness, (which in truth I kind of liked) I found that those Kale leaves that were folded in two (as it tends to do by itself if you don't unfold it as you place it on the pan) were a little more crunchy on parts and chewier in parts, if that's what you're going for. I had a mix of both and loved it. I kept a close eye on these and ended up happier with a tad lower temperature (around 330-340) and set the timer for 6 minutes and checked them, the first batch ready in 7 min, the second in 6 (hotter oven I guess). Halfway through eating these, I called my sister in law and HAD to tell her about them. Definitely a find. I will make these at my next family gathering. (My nephews and nieces have come to expect my unusual 'hippie' food:) )

I love these. Important tips: Wash and thoroughly dry. If possible, dry the day prior. I place the kale in a extra large bowl, add oil and shake until each piece is covered with oil. After laying them out on a cookie sheet, I lightly salt. Baking time is crucial. If unsure on time, go with low and slow. Brown make bitter! I do 325 for about 15-20 min, depending on moisture. For extra flavor, sprinkle parmesan cheese, crushed red chili, dry ranch mix or during shake process add vinegar of choice for tartness!

These are indeed a good conversation item. They all got eaten, but it took a few days. I'll make these again, and this time will not stir in the middle of the baking time (it seemed like a good idea, but the kale stuck together).

This sounds crazy, but it is very good!! All of the kids liked these.---Which NEVER happens!! I will experiment with different seasonings. Make sure you drain on paper towels after cooking.

Trying hard to eat healthier, and kale is just so jam-packed with nutrients that I was determined to get this right. It took two tries, though, and here is what made the difference. You barely need a teaspoon of olive oil for every two fistfuls of kale. Too much oil and they don't crisp up. The second time, I put it all in a big mixing bowl, put a tiny splash of extra virgin (and two drops of truffle oil!) and tossed it well using metal tongs. Kept my hands clean! Then sprinkle lightly with sea salt or seasoning salt, and a small dash of garlic powder, and mix well again, tossing with the tongs. Remember the fluffy kale bakes down and shrinks, it is really easy to go overboard on seasonings. Then I spread it out on a non-stick sheet and baked at 300 degrees. Five minutes into it, I took it out and used the tongs to "fluff" it up and scrape it off the pan. This helped dry it out tremendously. I put it back in, and kept taking it out every couple of minutes to shake the pan. As it more properly dries out, the kale will start to freely slide around on the pan when you shake it...that is how you know you are close to done. I put it back in for just a couple minutes more, and man, they came out sooooo lite and crispy it was almost like eating air! My three year old was shoving them down as fast as she could because she thought they were "chips". Big contrast to the first time I made them, they came out too chewy for my kids because I had used too much oil.

Very creative! I didn't quite understand how these could turn crispy instead of limp...I was wrong! They were crispy, but mine had a burnt taste. I baked about 12 min. They sort of broke up and disolved on my tounge like dried herbs... I think I over baked them. I used garlic salt, but a little too much (my fault). I will try them again becaue we really love kale and I think this idea is the coolest! I didn't want to ruin the review with my mistakes, so I gave 4 stars for what tasted like 3!

Delicious & Easy!!!! This is a great alternative to potatoe chips. Don't turn up your nose yet, try it!!

One important tip: never SALT before the oven, it draws in water and makes it soggy and not nice and crisp, so salt as soon as the come out of the oven. Also for a twist add some sesame seed oil with the EVOO. Good tastes!

I found that using the temperature suggested in this recipe resulted in unevenly baked kale - some pieces burnt, some still soft. I found another recipe that baked at 250 for 25 minutes (I ended up going for 30) and it worked out much better.

These babies inspired me to sign up on recipe.com and begin a recipe box! They were that good! I tried different seasonings: mustard seed (okay), chinese 5 spice seasoning (good), garlic salt (great), cumin with a pinch of salt (excellent!), BRAGGS seasoning (superb!). I'm in the same boat as all of these reviewers - completely surprised on how enjoyable they are.

Delicious! I was very surprised at how much I liked these. You HAVE to make sure the kale is dry otherwise you'll end up with steamed kale instead of crispy kale. First batch for me was WAY too salty, second batch not enough salt. So I would suggest tossing the olive oil and kale together, spreading on the baking sheets - then sprinkling the salt (or whatever seasoning you are using) over the kale. I also add a little garlic powder and onion powder! To make it even a little bit healthier spend your money on organic kale, it is quite a bit more expensive, but it has a lot less pesticides! FYI - To each his/her own BUT.... although cooking sprays may be quicker at times PLEASE take a look at the ingriedient list - they contain butane and propane! Why ruin healthy kale with that yuck (even if the amount is minimal)....just saying! ;)

I got this recipe from a Jacques Pepin cooking show. It was awful in that it was bitter. There are ppl who like bitter but it's a bad word to me. I do strongly suggest you try it once however, as the health benifts would be awesome (in regards to snacking), if you lucky enough to like them. The need for crunch is so hard to meet with a healthy option. I'm completely baffled by the person who says "similar taste to potato chips.". Taste buds are funny creatures tho. To help keep the kale cook evenly and be crispy, cook on a rack (I think that's what it is called) on top of a cooking sheet. That way the air circulates around the kale. Baked chicken should be done this way too.

I would give these 20 stars if I could. I eat 2 heads of kale a week ever since I discovered this recipe. I probably only use 1 teaspoon at most of olive oil for a head of kale and just the barest sprinkle of sea salt and pepper. Best idea I've come across in years!!

So wonderful and healthy, and even my preschool-age children love it! Based on other reviews, here are my modifications: Turn down the oven a few degrees to 340 or so. Tear the kale into 2-3 square inch pieces (discard the thick center stalk). Arrange in a single layer on a cookie sheet (no need to line with parchment paper). Spray with Pam. Sprinkle with garlic salt or another favorite seasoning. Keep in the oven for only about 7 minutes or so. Monitor the cooking time to prevent them from becoming dark or burnt. Thanks so much for the awesome recipe!

If I wasn't on Prozac I could shed a tear, this recipe is so good. I made it exactly as written and I couldn't believe something like kale- KALE, people!!- would be so delicious. I plan on making this for my diabetic parents. THANK YOU for this recipe, thank you so much.

I make these daily! The trick to never having burnt or too soft Kale is to bake at 325-350 for 7-10 minutes (before the edges turn any shade of brown)then TURN OFF YOUR OVEN and let them just sit and crisp for another 10-25 minutes depending on your location. They will most likely still be soft when you turn off your oven- don't worry-(you can even forget about them)! Perfect and all crispy-crunchy every time!

I find that baking at a lower temp for longer eliminates the burnt taste. I tried 20 mins at 300 and they turned out great!

These are amazing. They last for about three minutes in my house before we consume them all. I've made it a couple of times and the trick to ensuring nice crispy chips seems to be making sure that the leaves are dry before you bake them, so if you wash the kale, be sure to dry each leaf thoroughly. It takes a little extra time, but it's worth it.

Was surprised, very tasty! A hint for the preparation, my kitchen shears made it easy to remove the spine-and speedy. I baked at 340, and tasted a piece every so often after 6 min., turned out perfect around 8 min. I tried a plain sea salt and a cajun seasoning-both very tasty!

I made these as is and found them to be very salty. After a little research on the nutritional value, I discovered that Kale has about 35 mg of sodium, so a made a second batch without ANY salt or topping except for a few sprays of Olive Oil Pam. We ate with our Asian meal of Orange Ginger Chicken and sticky rice. We like them very much..... but only when they were naked.

We love this recipe but instead of the oven, I simply use my dehydrator. No worries of overcooking/burning the "chips" that way! I find I can get away with 1 tsp. extra-virgin olive oil if I put the leaves in a BIG bowl and toss thoroughly after drizzling the oil over the kale. We grow kale in our garden and this is a great use for it!

Very yummy! Couple things though, dont use cooking spray, it takes some of the flavor away, instead I tossed the peices in a little bit of olive oil and used sea salt. I also cooked it on a pice of foil and turned the heat down to 325, this helped keep them from burning alothough I kind of liked the slightly overcooked flavor. I will definately use this recipe often!

These are very good. I placed my very dry kale in a plastic bag and poured the oil in and smushed the oil all over the kale . Make sure to only bake a single layer of kale at a time or it won't crisp right.

I LOVE these. I first tried them and even though I followed instructions they had burnt - and tasted awful. I didn't make them again for a couple of months. But now to prevent them from burning, I place parchment paper on my cookie sheet and bake at 200F until dried out. They're super tasty!

I am a potatochip fiend and a friend recently informed me of the pesticide use in potatos, and low quality oils used in frying. So in my search of salty crunchy alternatives I checked this out. The only problem is they are so good, I ate them off the cookie sheet and had to make more. They didn't make it to the table. BTW, I didn't have kale on hand so i used collard greens. I also had no salad spinner so I dried them with a towel. It worked perfectly. Also good with cayenne.

These were really good. BEWARE TOO MUCH SALT. I used only a dash but because the kale shrinks up in the oven, it becomes very concentrated. Watch the end time of cooking. I look forward to trying this again with VERY LITTLE salt and/or different seasonings!

For those who felt it was bitter, try Lacinato kale. It's a milder, sweeter kale than that of traditional green kale and I find it lends itself a bit more to chips. You'll need to get it in an organic market or a Whole Foods type place. You can also try some other seasoning like Spike or Old Bay or something with a medley of seasonings. It'll really jazz up the flavor.

I either use garlic infused olive oil or add garlic to the oil. I find if you really rub and massage the kale with oiled hands you can get away with using less oil. I can eat a whole batch of these by myself!! but my kids like it too.

I did mine for 20-25 minutes at 250. The crisp was easier to control this way. These were awesome, would never have thought so If I didn't try it...

These exceeded my expectation! I picked up a head of kale that was so big it had the whole seat compartment of the cart to itself! Lol! It worked out as they shrink quite a bit after baking. I agree with others that very little oil and salt is needed. I was surprised how gentle the flavor was from such a big curly leaf! Note: These need to be eaten the same day. I tried them the next day and it was like chewing on a rubber band.

Great!!! They did almost taste like potato chips. I will be making these again!

Three tips: (1) It's a lot easier to get good uniform results if you cut into 1/2" wide strips. (2) Don't cram too many on a cookie sheet -- give 'em room. (3) Turn them over about halfway though cooking to prevent getting burned tops and soggy bottoms.

Yum, Yum, Yum! I just lightly sprayed the kale with olive oil cooking spray. Thanks :)

Fabulous. These lasted about 30 seconds with my skeptical hubby, who ate them all! I give it four stars because I cooked the first batch for 8 minutes...burnt. Second batch for 6 mintues...perfect. 10-15 minutes would have been way too long, maybe because I had them in a single layer.

These are delicious! Great way to garnish or to munch. Thank you for the recipe.

This is similar to the way I like to prepare broccoli. It totally changes the flavor. I really like the crunchy texture bc it leaves me feeling satisfied. I don't enjoy dragging out the salad spinner, so next time I think I'll towel dry it. Some leaves may still be a little wet when it's done cooking, but if you let it continue to sit on the cookie sheet, it will evaporate off. I topped mine with Seasoned Salt. Fun way to eat your veggies!

Couldn't be easier to make and a delicious snacky godsend for dieters like me. Kale is one of the most nutritious veggies there is, inexpensive, and this recipe makes the most of it. It's very versatile, as I imagine you could play with a variety of spices and seasonings to your taste. I prefer these with a very small sprinkling of salt and a sprinkling of balsamic vinegar before popping the tray into the oven. These will likely become a regular feature in our household. Even my non-dieting junk food loving better half loves them! I find that the trick to cooking them just right is to bake them for about 10 minutes, check to make sure that their color is turning just a little, and then cook for another 3 minutes. I have had better (and lower fat) results with using cooking spray instead of regular olive oil.

I read many of the reviews and cooked my kale chips this way: I tore the leaves off of any major or larger minor stem completely and used about 2" square or smaller pieces. I used dry kale leaves and tossed them all thoroughly in a bowl with 1 T extra virgin olive oil slowly drizzled while tossing. I laid them out in the bottom of my baking tray that came with my toaster oven and placed it on the bottom rack. I set the temperature for 270, as it tends to cook a bit hotter. Time was set for 15 minutes. I watched carefully and they were done perfectly, dry and not brown. Tossed with sea salt and munched. I wouldn't say they are like potato chips, but a fun veggie chip, as I can taste that this is a vegetable. I guess more like veggie chips in some place like Whole Foods. They are extremely fragile, disintegrated quickly in my mouth. Can't say that they taste like anything substantial, but something fun and less calories for sure if you need a salty/crunchy fix in a hurry. Different seasonings might make them more interesting. I will do again, but just not a home run in my mind.

I was skeptical about these, thinking they would be soggy, but I was pleasantly suprised! I followed the directions and just eyeballed the salt. I will definitely add less salt next time because once the kale shrunk up, it was too salty. I still enjoyed it, though, especially with a squirt of lemon juice and a sprinkle of parmesan. I'll definitely make this crunchy treat again!

I got 2 bunches of Kale in a bountiful basket and had no idea what to do with it. I made this recipe and they are delicious! My 2 and 3 year olds even loved them. Use very little salt because the salt intensifies when baked. They are crispy and airy and I dont feel guilty after eating them. If you don't like brussel sprouts, I dont think you will like these.

Instead of olive oil, I spray both sides of the kale with Pam prior to removing from stalk (it's easier than doing each piece individually). Works fine.

Not for us but easy to make. Too thin and they just completely disintegrate before you can get them to your mouth.

Try adding the oil and salt after cooking. My Kale was pretty wet and I couldn't dry the curly stuff with a paper towel, so I put it in the convection oven on 200 degrees for a few minutes to dry it, but forgot about it. By the time I got it out - about 25-30 minutes or so, it was perfectly cooked. So I just sprayed on the olive oil and added the salt and they were perfect with no soggy spots, which I have had problems with before. I think I will always cook them this way from now on.

I've made these a half-dozen times now--first exactly as written, and then following some of the tips in reviews. Here's what I've found: They really shrink down if you toss them in cider vinegar. Use spray olive oil and toss them on the baking sheet--less calories and even coverage. Another reviewer suggested poultry seasoning, and that was delicious! Onion powder is a great addition, too, as is flavored popcorn seasoning. Whatever salt-spice combo you use, go easy, as other people have noted. You can always add salt after they're crisped. Watch carefully to make sure they don't scorch. I don't mind bitter, but the second they start to brown, they become much more...kale-y! They don't hold the heat, so you can feel a piece in the oven and tell if they're dried/done. Delicious and addictive!

This works BEAUTIFULLY with a food dehydrator. I kept burning my kale with this method, so I went to the local thrift store and dropped $5 for a 3 tier dehydrator and have kept it in use ever since... I follow the same directions (using spray olive oil on kale) add garlic salt, then put them in the dehydrator for the better part of a day and voila, they're done. They store nicely in a zippy bag, and my boys love to take these to school for lunch snacks!

This sounds a little bizarre so I had to try it! They were great and my 2 year- old loved them! Instead of sprinkling the olive oil and seasoned salt on I put the kale in a bowl, poured a mixture of the two over it, and stirred until the leaf pieces were coated. This seemed to ensure that the application was even.

This is a fun, simple, tasty snack. (To me these seem reminiscent of seaweed, without the strong salty flavor. The chips come out light and airy with the kale giving just a subtle flavor through the texture.) I think the prep time is longer while the cooking time is much shorter. On my oven the batches were getting crisp at around 5 minutes. I'd take them out just as they'd become dry and crunchy. I followed earlier suggestions to use a spritzer to lightly coat the chips with olive oil. Also I began by using regular seasoning salt or a Cajun seasoning blend; however, I find the kale is so light and doesn't really have a strong flavor so it lends itself to whatever spices you may like. (My bunch of kale was too much for one baking sheet, so I made several batches. One flavor combo that I tried that I thought worked well was a light dusting of cinnamon and sugar; it's kind of like kettle kale chips.) My teenage brother liked them- I didn't tell him they were kale, just chips- and my two and a half year old kept sneaking more chips into her bowl. I think this would be awesome for parties.

Made these probably 10 times now. It's official. I am addicted. My best tip - they dry out faster if you spread them out and give them space. Otherwise, it takes longer and then some get burned. I usually make a full bunch of kale in 3 batches. I make them basic but I also like them with a bit of garlic powder. Oh yeah - and if you put them in a plastic container - MAKE SURE they are 100% cool first or they will not be crunchy the next day.

I baked mine at 350 for about twelve minutes then turned off oven and left them in there for a few hours to totally dry out. Then I put in plastic bag and crushed to use in spaghetti, on pizza or in anything you desire. Today I made potato salad and mixed some in that. Kind of use like Oregano or any dried spice.

Ick! I'm sorry, but I hated these. Too thin, too salty. I did not enjoy these. Maybe I just can't like kale ever.

cook it slower and lower - i did about 18-20 mins on 300 - jus watch - but, slower and lower makes them greener, crunchier, flavorful

I have a suggestion for people who do not like vegetables, like myself. Just TRY this! I seriously worry about my health because, there are extremely few vegetables that I like. This is a super food and, I looked it up, baked kale retains it's nutrients! Yay! After reading about kale's nutrients, I thought this MIGHT be a way I can actually eat it. And it was DELICIOUS! It really doesn't need anything else except for whats in the recipe but, I may experiment with this superfood now. I still don't have the courage to try raw kale, tho. I can tell by looking at it that I won't like it! LOL Also, it's important to not get any stems! They taste bad!

Simple recipe. I used sea salt instead, I would recommend waiting until they're done to sprinkle with salt. They were a bit salty.

I don't like Kale but I LOVE these. I buy bagged kale ( already cut up) the curlier the better. spread out on baking sheet lined with foil. spray with butter spray like a pam or crisco on bottom and on top of spread out kale then sprinkle generously with parmesan cheese. was setting at 400 degrees in toaster oven for about 10 minute but the key is first they will turn a bright green color and they will be soggy - not done you want them to be a very dark green almost black/green without burning (a few darker edges are fine and good so don't be scared). I tried 350 for longer( watching color as my indicator and they worked nicely. home sick 7 year old loved them. wow that is saying something- if you can get them crisp u will love them too just leave them in long enough without getting to burnt. dark blackish green is key. can re sprinkle with park cheese for extra taste.

Delicious - you really can't stop eating these! Rather than drizzle the olive oil over the kale I added the olive oil and kale to a bag and shook it up - this helps distribute the oil more evenly.

Love kale chips. These are great. I didn't use the parchment paper and they were fine.

One Word - YUM - These are so good! I used the Mazola Olive Oil spray and just quickly sprayed the leaves and then only use 1/4 tsp seasoning salt with 1/8 tsp garlic powder for one bunch of Kale. Delish ONE BIT OF WARNING THOUGH.... IF YOU ARE ON BLOOD THINNERS YOU SHOULD AVOID KALE AS IT IS HIGH IN VITAMIN K AND CAN CAUSE ISSUES WITH YOUR BLOOD! So Hubby can't have them, but he loved them till I googled Kale and found that out. In the mean time - more for the rest of us.

I don't usually like kale but this recipe is very tasty. I used Mrs. Dash extra spicy seasoning and just 1/4 t. salt since I try to watch my sodium. I will definitely make this again and again.

Great tasting. 4 stars as written. 5 with a lowered baking temperature for a slower (longer time) bake resulting in crispy chips all the way through without burning.

These are wonderful!

I just don't think no matter what you do to kale it will ever taste good to me, I really wanted to like this.

I find it is easier to put the ingredients in a gallon zip lock bag, shake to coat, then dump on the baking sheet.

This recipe is amazingly good and it's now a favorite! Easy to make; even tough outer leaves are good. Just don't overcrowd the baking pan. Thanks for sharing!

I didn't put the olive oil or the seasoned salt on it and they turned out wonderful. I didn't spray with anything either. The taste was great. I think if I wanted a bit more, I would use something like Mrs. Dash in different flavors as the mood strikes. And you can't beat 34 calories a cup .5 grams fat 29 mg sodium. And the flavor was much better than a greasy potato chip.

I'm kind of iffy about these. I made them for a picnic -- I baked them the night before, and they were crispy (in a paper-thin, crumbly way) when they came out of the oven, but by the time they were served, they had lost their crunch. on one hand, it was a blessing because they didn't crumble into dust after taking a bite, but they were a lot less like "chips" than when fresh out of the oven. they also had a somewhat bitter taste to them, which isn't necessarily a bad thing. they were eaten, but not devoured, and my fellow picnic-goers seemed equally iffy about them. I'm not sure how helpful this review was, but that's how the kale chips worked out for me. I don't think I'd make them again, unless they were requested.

I love this stuff! It's sooo simple and quick, a great replacement for potato chips, with endless potential variations (vinegar, minced garlic our garlic powder, different kind of salt....). It can take a little practice to get the perfect ratio of oil to oven temperature to time in the oven, but it's worth it: this fall I was able to make kale a staple because suddenly I knew what to do with it! Tip: the kale chips are easily stored in an airtight container in a cool dry place. You can try to get them extra crisp by popping them back in the oven, but they burn even faster the second time around! Do not refrigerate or they will get soggy.

Yum, yum and yum. What a great twist on an appetizer for guests or to offer around home. My husband and 4 year old LOVE them! Must make sure none of the chips are moist or your whole bowl will go limp as they sit together so I toss with tongs a couple times during cooking and increased cooking time as needed.

I was pleasantly surprised at how much I liked eating them. They're crispy and just kind of melt in your mouth. That along with the taste of the yummy olive oil (I just drizzled, so I'm sure I used more than 1 Tbsp.) and salt (I used kosher). What you're left with is the after taste of having just eaten collard greens, which is to be expected...I mean, it's kale! And I like collard greens. On the down side, your kitchen will be pretty stinky while they're cooking...which I didn't read in any of the other reviews that I read...so be warned! I got a few interesting comments from my teen-aged son! Let's just say it's very "cabbagy" smelling and leave it at that! So, my take away...I'd make them again...but not quite a 5 star recipe.

Have to add my 2 cents here! Read all the reviews last nite. Washed dinosaur (lacinato, tuscan) kale ahead of time so it was completely dry, tore into potato chip size pieces, tossed with 1 t (not 1 T)olive oil, couple pinches of creole seasoning, and a healthy amount of nutritional yeast (for the cheesy umami flavor). Squished it around with my hands to coat everything evenly. Using insulated pans, first batch took 12 min; once the pans were hot just about 10 min at just slightly below 350. Perfection! My garden is giving me kale like crazy, so I made 4 2 pan batches. At $6 for a small bag of kale chips at the store, I have about $60 worth!

I have to give credit where it's due... I took this recipe & the tips from reviewer Jennie and was able to NAIL kale chips on my first foray. I did as the original poster Lucy said, I also(as Jennie suggested) put the pieces peak up & rotated my baking sheet(I know my oven cooks unevenly, as most do) half way through. I did wish the recipe was a little more detailed as to how much oil & salt to use per piece so I will offer this: I barely touched the tip of the brush to each piece, they were certainly not fully "covered" in oil, just lightly brushed. I think I dipped the brush 4 times for an entire standard cookie sheet. I ground some sea salt and used just a few pinches (4?) for the entire tray, that is certainly a "use to taste" measurement but there really isn't much needed. My husband who is very remiss to sample any of my health food ventures really liked them. My 3 year old boy wasn't gaga, but still ate them. My 2 year old girl housed them & asked for more. I have to guess the negative reviews are due to operator error? All in all, DELICIOUSNESS!

Since I was using the salad spinner to wash the Kale, I poured in the oil (after washing) and spun it around, great way to evenly coat with oil!

These were great! The only thing I did differently was turn the oven down to 300 degrees, skip the parchment paper, and then after cooking the 10-15 min, turn the oven down to 200 degrees and cook for another 10-15 min to get them crispier.

My husband and I both enjoyed these- the kids didn't, but they are fussy, so they don't get a say...haha- these are yummy and healthy :) Thanks for the recipe! Kale is a new veggie in our house and so far, it's a keeper.

I love this as a base recipe for my kale chips. I'm trying to eat more paleo-style food and this works well. I usually shred the kale leaves from the stem by hand first, put in a bowl and mix with slightly melted coconut oil by hand. I then add garlic powder, onion powder and either liquid smoke or chipotle powder (a little of each of these goes a LONG way and you don't need to add both, chose just one or the other). I cook at 350 for about 8 minutes and then check on them. There's a fine line between too soft kale chips and burnt kale chips. You'll know they are just right when they are a dull dark green. Shiny and they are still soft. Brown/black and they are burnt. I don't put the salt on (Himalayan Pink Salt) until I take them out of the oven and they are still hot.

Enjoyed by everyone - from the 2 year old grandkids to their great-grandparents! After rinsing the kale I use a salad spinner to dry it. I tear the leaves into fairly large pieces and toss them with a very little bit of oil in large bowl. My trick is to arrange the leaves on a wire cooling rack set into a cookie sheet. I sprinkle them with a bit of seasoning salt and bake at 350 for 8 minutes and then check frequently, taking them out of the oven just before I think they're done. I serve them in a wicker basket while still warm and at their crunchy best. They must be eaten immediately but it's fast to pop another pan into the oven. I've also served these alongside main dishes.

My sister told me about this great new healthy snack she's been making and coincidently it was the recipe of the day a couple of days ago. Figuring there is something to this I tried it and WOW! The only thing is changed was used very minimal sea salt in place of the seasoned salt because I didn't wanna cover the flavor of the kale. My hubby and step daughter who don't touch green vegetables with a ten foot pole fought over the last few pieces. I made another batch the day after because they were just that good! 4/25 update: I have made this over a dozen times now. I find it helps to add the salt to the olive oil in a big bowl so you have better control of how much salt you are using. Then add kale to the bowl and mix with your hands to help evenly distribute the oil and salt.

I didn't follow the exact amounts of ingredients I just eye balled it and substituted the salt with seasoned salt and added garlic powder. . They were the perfect snack to crush my chips cravings... A girl friend of. Mine says she puts her chips on a wire rack on the baking sheet so that they crisp the whole chip and there is no need to flip them. I haven't tried that yet but it seems like a great idea :)

These are a great, healthy substitute for potato chips!! The only problem I had with this recipe is that it calls for way too much salt. The first batch I made came out extremely salty. On the next batch, I used only a pinch of salt. They turned out perfect for my tastes. Thanks for sharing!!

These were ok. I had some leftover kale from a soup and thought these might make a healthy snack.

I'm in shock right now. Shock. So good. They just came out of the oven - they crumble in your mouth and the seasoned salt totally hits the spot for that salty snack craving. I just put more in the oven with a little bit of garlic powder as well. Awesome!

I grew up hating kale. Now I look forward to eating it, if it's made this way. The texture is really nice, with such a light crispness that it shatters and practically disintegrates in an instance. My 4 yr old would eat all of the baked kale chips if we let him. My 1 yr old with only 2 teeth gets mad if we don't give it to him quickly enough when he points to it. These are great "munchies," perfect for snacking or accompanying burgers or sandwiches. I use more seasonings than the recipe calls for, "eye-balling" it rather than measuring. I also hand-toss the kale with the oil and seasonings in a bowl, before placing on the pan. My whole family loves this stuff.

I love Kale chips! The first time I made them I tossed them with olive oil. It was way too much. Less is more with this recipe. I bought a Misto and tried again. They came out perfect. I like to sprinkle a little cheese (Parmesan, Asiago, Romano blend) on top before cooking and just add a little salt. So good!

Addicted! Why haven't I made this sooner? I made this twice. For my first batch, I didn't dry my kale thoroughly enough so it ended up steaming. I left it in the oven a bit longer to crunch it up more, but it was still half soggy half burnt. For my second batch, I dried the kale overnight; skipped the parchment paper; rubbed the oil into the leaves with my fingers. Baked for 10 mins. Absolutely perfect. Nice and crunchy.

I made these as "halftime snack" for my husband and I and we loved them! Try spraying hemp or flaxseed oil and using sea salt to make them even healthier. You'll have a bettter result if you ensure the pieces are about the same size and mix the leaves 1/2 way through cooking time.

Delicious but watch the bake time. Mine take 7 - 9 minutes with about a 30 second window from perfect to burnt. Also try different flavor combos like sea salt and vinegar, parmesan or cayenne.

Delicious! I've been buying the kale chips from health food stores for a while now but they run about 7 or 8 bucks for a small bag so I decided to try and make my own and this recipe worked out great! The first batch was a little burnt because I wasn't watching them close enough but since then they have all been perfect. I also add some nutritional yeast to give them a cheesy flavor yumm the only problem for me is that they're addicting!

I cannot believe how awesome this is! It has quickly become a weekly favorite for me and my husband, and I've made it for guests and gotten rave reviews. I was skeptical at first but this is now the only way I make kale. I have found a secret trick though that makes the preparation much easier. I have a spray bottle of grapeseed oil and meyer lemon oil that I use and when that runs out I will refill it with olive oil because the spray bottle makes it SO much easier to distribute the oil evenly without oversaturating it. Plus it's really fast! My mother in law loved this idea and bought a little spritzer to fill and does the same thing. She said she also tried this recipe with spinach and it worked great. Thanks for a great recipe!

I loved this method of cooking; my kale chips turned out great. I just suggest to all to make sure when putting these away in a container to allow a little bit of air to still get to them. They stay extra crunchy! (:

Hmmm. I enjoyed the crispy ones, but they didnt come out "even", so some were not crispy and some were, and the ones that weren't crispy were not good. I would reccommend using a spray oil...I drizzled oil and it was soggy in places and dry in places. I am going to try again and perfect it a little more next time.

These were very good, but they have to be eaten warm and fresh out of the oven (which is what I did). As they cool, they become chewy (which is what my fiance came home to).

I gave this 5 stars because this is my new favorite snack. I ran into a few problems but will make this again. I used kosher salt and it turned out WAY to salty. Next time I will season it differently. I had this once with garlic and crushed macadamia nuts on the kale. I will try that next time. I was surprised that a tablespoon of olive oil coated the entire bunch of kale. I used my hands to toss the kale. That helped. I also had to bake this a little longer than 15 minutes to make sure there were no wilted damp parts. KEEP CHECKING when baking this, sometimes the kales looks wet and it's dry. I can't wait to make this again.

I didn't use salt. I also used regular ol' cooking spray. Ho-ly goodness! These are so deliciously addictive; why do we even buy potato chips?!

I just made these and ate the whole tray! My 14 month old daughter, surprisingly, liked them too! They are fun to eat, crunchy, and if you add salt give you the same satisfaction as popcorn or potato chips... Love it!!

These were inedible...yes, there's a good chance that I messed up the recipe, but nevertheless, the taste was so bland and so burnt.

This is quite yummy as is, but I like it even more with grated parmesan cheese sprinkled on top one minute before it's finished cooking. My 7 year old eats this like it's candy! You seriously cannot imagine how good this is until you try it. You can play around with spice combinations too. Chili powder and garlic powder are both good on it too. Be SURE to line the cookie sheet. This seems to be the trick to getting it to crisp up nicely. You can try silver foil if you don't have parchment paper.

I am a potato chip and anything salty addict. However I made my first baked kale chips today and I have found my new potato chip. They are fabulous and are crisp and salty and good for me. I made the whole bunch of kale into kale chips and ate them all. The next time I will purchase two or three bunches of kale and just bake chips. They are wonderful. I baked them for 12 minutes and it was perfect. Love these..

These were fabulous! My entire family loved them and could not stop eating them. A wonderful and healthy snack to have in the house.

I make this all the time. It's good warm and cold! I cheat and use pre-packaged/cleaned kale. Have also done this with other strong greens (mustard), and good too. Kale, however, rules!