Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

Theresa Peters
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 300 degrees F (150 degrees C).

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  • Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

  • Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.

  • Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

174 calories; 8.3 g total fat; 0 mg cholesterol; 257 mg sodium. 22.5 g carbohydrates; 7.4 g protein; Full Nutrition

Reviews (209)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/06/2011
I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and baked them at 250 degrees for 20 minutes. I tried that the next time i made these and they were FANTASTIC. Read More
(369)

Most helpful critical review

Rating: 3 stars
07/19/2010
Soundly rejected by my 10 year old daughter but I think they are fairly tasty and a good way to use kale and create a nutritious snack. Very light and crispy. Watch the time though--mine only took about 15 minutes to roast. Read More
(14)
291 Ratings
  • 5 star values: 183
  • 4 star values: 54
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 21
Rating: 4 stars
01/06/2011
I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and baked them at 250 degrees for 20 minutes. I tried that the next time i made these and they were FANTASTIC. Read More
(369)
Rating: 4 stars
01/06/2011
I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and baked them at 250 degrees for 20 minutes. I tried that the next time i made these and they were FANTASTIC. Read More
(369)
Rating: 5 stars
10/19/2010
After washing and thoroughly drying kale, I tore into small pieces and placed on cookie sheet. I sprayed with Pam olive oil and sprinkled sea salt over kale, baked in 350 degree oven for 9 minutes, then turned off the oven and left the kale in the oven to continue to crisp. This way it does not brown but stays a beautiful green and tastes delicious. You can keep it in the oven with the door closed for about an hour and it will be perfect. Read More
(343)
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Rating: 5 stars
07/27/2010
These were to die for. I used sesame oil and red wine vinegar instead and only cooked them for about 5 mins in the oven. The kale was from my backyard and was so delicious. I couldn't stop eating them and finished the entire bowl. I can't wait until the kale grows more so I can do it again. GREAT recipe thanks for sharing! I had always heard about kale chips but had never tried them or kale before. Amazing way to use it. Do be careful with the cooking time b/c they can cook soo quickly. 5 mins was enough for me if I left them in for 35 minutes I would have had nothing left but ashes!:) Read More
(257)
Rating: 5 stars
07/27/2010
Fantastic! I used balsamic vinegar because I thought I had sherry but when I went to the cabinet-all out! Oh well. It came out so wonderful anyways. The only thing bad about this recipe is that you have to be careful not to choke because you will want to INHALE them! yum I think I'm going to make another batch tomorrow! Read More
(93)
Rating: 5 stars
06/15/2010
These are surprisingly delicious and a healthier alternative to regular chips. I used red wine vinegar and pink sea salt. Read More
(80)
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Rating: 5 stars
07/23/2010
Not bad at all! I was cautiously optimistic about this recipe...it was only in the oven for about 20 minutes - and it came out nice and crispy. Next time I will probably tear the kale into larger pieces and check more frequently. Read More
(55)
Rating: 5 stars
07/12/2010
I don't like kale in general but from now on if I have to eat some that's how I'm going to eat it. Check your chips before 35 min in the oven... I had 2 trays in the oven and my chips were ready in 20 min. Also eat everything at once. The chips don't taste good the next day. Read More
(44)
Rating: 5 stars
03/21/2011
This recipe is simply perfect. You can simplify things by skipping the bags and just using your hands on the kale in a large bowl (as suggested). Any good vinegar will do. We used a Pinot vinegar and garlic sea salt. If you have trouble with timing it means you need to buy a thermometer for your oven and start cooking at the proper temperature. 35 mins is EXACTLY right: any earlier and the texture and flavor will not be right any longer and they will burn. In a single layer (which you want) a good sized bunch of Kale will take up two medium-large baking sheets. Finally be SURE your kale is dry. If it isn't you will be steaming it rather than roasting it. If you don't have a salad spinner do as I did and put the kale in a dish towel grab all the corners and swing it in a circular motion a la Pete Townshend. Enjoy! Read More
(43)
Rating: 5 stars
12/13/2010
This is a fantastic recipe. You do have to be very careful that you don't over- or under-cook them. Also make sure the kale is evenly spread out and is not clumped together. Read More
(28)
Rating: 3 stars
07/19/2010
Soundly rejected by my 10 year old daughter but I think they are fairly tasty and a good way to use kale and create a nutritious snack. Very light and crispy. Watch the time though--mine only took about 15 minutes to roast. Read More
(14)