Kale Chips | Recipes | Cook For Your Life
Kale Chips - Cook For Your Life- anti-cancer recipes

Kale Chips

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4.4 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 3 ingredients

Kale can be a hard vegetable to get people to eat without some persuasion — until they try crunchy and delicious kale chips, that is. The most hardened kale naysayer will gobble them up without...


  • 1 bunch (about 6-ounces) kale, rinsed (see Chef Tips)
  • 1 tablespoon olive oil
  • Salt, to taste
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Nutrition Facts


51 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


4 g


1 g


2 g


2 g


107 mg


  1. Preheat the oven to 350 degrees.
  2. Rinse the kale and pat it dry thoroughly. Remove the stems and tear the leaves into about 1-inch pieces. In a large bowl, toss the kale with olive oil, coating the leaves evenly. Massage the oil into the leaves, then sprinkle the salt and mix well. Spread the kale on a baking sheet, making sure the leaves touch as barely as possible to ensure crispiness.
  3. Bake for 15 minutes. Rotate the baking sheet and lightly toss and spread the kale to ensure even baking. Return to the oven and bake for an additional 5 minutes, or until the kale turns crispy and dry. Keep a close eye on it to prevent burning. Once done, remove the baking sheet from the oven and let it cool. The chips will become even crispier as they cool down. Enjoy the kale chips immediately or store them in an airtight container at room temperature for up to a week.

Chef Tips

Use curly kale or Russian kale to make chips. Lacinato kale leaves are a little too delicate.

Be sure to take your time when placing the kale pieces on your baking sheet. If the pieces evenly spread out or clumped together, you’ll get some soggy pieces instead of crisp chips.

For a delicious variation, sprinkle a couple tablespoons of finely grated fresh parmesan cheese over your raw kale chips before baking. Other great topping ideas: smoked paprika, nutritional yeast, garlic powder, curry spice.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society