Kale Chips

Published March 1, 2013

Kale. It’s the healthy food du jour—and for good reason.

This low-carb, low-calorie, fat-free superfood packs protein, fiber, thiamin, riboflavin, phosphorus, potassium, calcium, copper, manganese, vitamins A, C, K and B6 and touts an Inflammation Factor (IF) of +257 (that’s a good thing—read more about it here).

Looking for a good gateway recipe to get you into this lean, mean, green cabbage? Try kale chips.

It’ll be love (read: obsession) at first bite when you taste these delicious, nutritious crispy crunchers.


1 large bunch of kale

1 tablespoon of organic extra virgin olive oil

1/4 teaspoon of salt (preferably Himalayan salt)


1. Preheat oven to 400 degrees.

2. Remove tough stems from kale, wash and dry thoroughly. Tear kale into medium-sized pieces.

3. Place kale in a bowl, drizzle olive oil, sprinkle salt and toss by hand. Make sure to coat evenly.

4. Place kale on two large baking sheets. No leaves should be overlapping.

5. Bake for 8 to 12 minutes or until crispy.

Nutrition per serving:

110 calories

5 g fat

15 g carbohydrates

0 g sugar

5 g protein

6 g fiber

210mg sodium