This salty-sweet snack combination can be a great way to get some nutrient-rich vegetables into your diet. It is a quick after-school snack option for kids.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Blot kale thoroughly dry with paper towels if leaves are damp from washing. Arrange kale pieces onto the prepared baking sheet in a single layer and drizzle with olive oil and maple syrup; sprinkle with sea salt.

  • Bake in the preheated oven until the edges of the kale begin to brown slightly and the pieces feel crisp to the touch, 10 to 15 minutes. Check often after 10 minutes to prevent burning.

Nutrition Facts

75 calories; protein 2.5g 5% DV; carbohydrates 11.9g 4% DV; fat 2.9g 4% DV; cholesterolmg; sodium 326mg 13% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2012
WOW! I found it to be fabulous and very unique! The only thing I changed was to use Sugar Free no calorie maple syrup. I will be serving it at a BBQ on Monday and can't wait for people's reactions when they learn it is kale. Read More
(20)

Most helpful critical review

Rating: 2 stars
07/10/2012
This was NOT a hit in our house. These were so sticky we could not pick them up. They were also way too sweet. Read More
(2)
36 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/23/2012
WOW! I found it to be fabulous and very unique! The only thing I changed was to use Sugar Free no calorie maple syrup. I will be serving it at a BBQ on Monday and can't wait for people's reactions when they learn it is kale. Read More
(20)
Rating: 5 stars
07/17/2012
I can't believe the low stars. For the person who had too sticky and too sweet are you sure you measured right? Or did you use processed syrup not real maple? We made these and after they cooled for a minute they were flaky crisp with a slightly sweet taste mixed in with a touch of salt. I combine the oil and the syrup and after pouring on the mixture I mixed and scrunched the kale together on the baking sheet to achieve an even coating. A surprisingly HUGE hit even for my healthy food "neigh-sayers." Read More
(12)
Rating: 5 stars
10/21/2012
Yummy! The only problem is that the directions are a bit vague. Be sure to rub each leaf with oil to evenly crisp during baking. You should do the same with the maple syrup. Read More
(7)
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Rating: 4 stars
07/30/2012
This is the best recipe for kale chips I've tried. The sweetness of the maple syrup really balances the bitterness of the kale. Just make sure to remove from the pan before they cool or you'll never get them off. Read More
(6)
Rating: 5 stars
05/23/2013
I've been making kale chips for years now and when I found this recipe it was like a light bulb going off. Maple syrup goes really well with kale! I use almond oil instead of olive oil although the saturated-to-unsaturated profiles are virtually identical. There's also a variation I've seen floating around where you use bacon grease instead of oil to make "maple bacon kale chips". I used 100% grade A syrup. Grade B is lighter and not as thick. If you like kale chips this is a great variation to try. Read More
(6)
Rating: 5 stars
12/13/2014
I had made baked Kale chips before and was intrigued by this variation. I read the reviews and decided that I'd halve the maple syrup because I didn't want them to be too sweet. A ratio of 1 Tbsp. oil to 1 Tbsp. syrup seemed right and it was! However my "bunch" of kale was big I think because when cut and laid out in a single layer it filled two large cookie sheets. Even though I did whisk the oil and syrup to blend them in advance and tossed the torn kale pieces well to coat them (as if tossing a salad--I used a latex glove to cover my hand because that made even coverage easiest without a sticky oily hand--which meant I solved the last time's problem when I ended up with uneven texture--great flavour but some chips were a little chewy while others were crispy). Doubling the oil and syrup (2 T. each) to better coat the amount of kale I have and lowering the oven temperature by 25 degrees because after 10 minutes (alternating the sheets on top and bottom racks halfway through) some were almost burnt. Coating only two sheets' worth at a time also improves kale coverage. I used a small jar with ounce marking to both mix and measure oil/syrup mixture as I used it--worked marvellously. Shake sea salt over before baking. Very popular with everyone...even my four-year-old granddaughter! Will make again and often I expect! Read More
(5)
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Rating: 4 stars
06/26/2012
These turned out pretty well. If i was going to make these again i would mix the syrup and olive oil in a bowl. Then i would mix the kale in the mixture to coat. And then I would put it on the baking sheet. I think that might infuse the kale with more of the maple flavor. I wish I thought of it before I put mine in the oven! Read More
(5)
Rating: 5 stars
11/21/2014
Holy Cow was this good! We had this at our work as part of our health and wellness program and I couldn't get enough. I've had many different types of kale chips but this one was the best. Read More
(2)
Rating: 5 stars
07/21/2013
I mix my oil and maple syrup (REAL maple syrup please!) in a ziploc and let it sit for a few minutes. I spread it on my dehydrator trays before sprinkling with salt. Lots of salt. I then turn on my dehydrator to 110 degrees for 8 hours. I love this. It is like caramel popcorn with kale instead of corn. Definitely one of my favorites - even the kids love it. Read More
(2)
Rating: 2 stars
07/10/2012
This was NOT a hit in our house. These were so sticky we could not pick them up. They were also way too sweet. Read More
(2)