I finally tried to make Kale Chips! It was a complete success, although I will probably make a few changes next time. Kale is a super food, packed full of vitamins. So, if you generally like greens and you LOVE chips (a big weakness for me. Marc has much more self control), then give this snack food a try!

It was pretty easy, just a little time consuming. No real labour involved, you just need to be around to watch them and transfer a few rounds into the oven. Then again, most people probably don’t have to do this, but Marc and I have a VERY tiny oven. It is seriously tiny. I can only fit one baking sheet in at a time and even that is pushing it. We also have a VERY tiny fridge. I have heard they are called “apartment size,” but I have lived in 7 different apartments and I have yet to see anything quite like it. They are also really old and the knobs on the stove are reversed in comparison to more contemporary stoves. I have burnt a few things, but I am slowly getting used to it. The only plus is that I can boil a part of water in like 1.5 minutes. No joke – they made these appliances to last and perform.

When I was looking for a good Kale Chip recipe I couldn’t find one that I felt I could really love – especially in terms of the seasoning. So, I decided to combine a few different recipes.

For the basic instructions I used a recipe from Kath Eats Real Food. This is great blog I have been reading for awhile and I seriously covet all of her meals! She makes nutrition easy and delicious! The recipe she used was very easy. I just made a few changes with the technique and seasoning. Marc and I LOVE garlic. When a recipe calls for 1 clove, we put in 3.  We must smell al the time!  So, it was only fitting that our first attempt at Kale Chips had to include garlic seasoning.


  • 1 head of kale (organic preferred)
  • 2-3 teaspoons of extra-virgin olive oil
  • garlic powder
  • sea or kosher salt


Preheat oven to 375 degrees F.

Wash the kale, remove the stems and break into (chip-sized) peices. Use a salad spinner to dry the Kale. It is really important that the Kale is completely dry before baking because your chips will get soggy.

Put the kale into a large bowl and coat with 1-2 teaspoons of extra-virgin olive oil. The kale needs to be lightly and evenly coated. If you notice parts that don’t have oil use your handles to rub it in.

Spread the Kale on a baking sheet and season with salt and garlic powder.

Bake for 15 minutes (do not turn them over). Be sure to watch them around 12-13 minutes (it really depends on your oven). You will know they are done when the edges become crispy and they slide easily when you move the baking sheet. Or, if they are crispy to touch. Don’t let them get too dark (very dark green or black) because they will taste bitter.

You can use whatever seasoning you want. I think I am going to try parmesan cheese and salt next. Yum! Marc and I have been snacking on these chips all week.  I think they are going to be a staple in our house.

Happy Healthy Snacking!