Kale Chips

There are tons of recipes out there for kale chips.  Here’s my version.  This works fine with other leafy greens as well.  One of my favorites is beet greens.  I find I can eat almost an entire bunch of greens all by myself when I make them this way.  It’s also the only way the picky eater in my family will eat her kale.

Kale Chips

Prep Time: 10 mins
Cook Time: 6-8 mins
Yields: depends on the size of the bunch of kale


  • 1 bunch kale or other greens, wash and allow to dry (or gently roll in clean dishtowel to absorb extra moisture)
  • 2 tbsp. melted coconut oil or other liquid healthy fat (avocado oil is a great choice)
  • 1 tsp. salt (or more to taste)
  • 1 tsp. garlic powder
  • 1/4 tsp. ground mace


  1. Preheat oven to 400 degrees F
  2. Cut thick stems from kale and cut leaves into smaller chip sized pieces
  3. In a large bowl, toss leaves and oil until each leaf is coated.
  4. Spread oil on a baking sheet, this will keep areas of kale leaves without much oil from sticking to the baking sheet.
  5. Spread leaves on a baking sheet in one layer. Avoid leaves touching if possible. If there are too many leaves to include on the baking sheets you have at hand, do this in batches rather than placing leaves too close together.
  6. Mix the salt, garlic powder and mace in a small bowl so they are homogenous. Sprinkle over the kale leaves on the baking sheet.
  7. Put baking sheet in oven. Check after 6 minutes to see if chips are crispy. The time between a crisp chip and a burnt chip is very short. If you leave them in to get them just a touch crispier, check every 30 seconds or so.
  8. Once the chips are nice and crispy, remove from oven promptly. Use a set of tongs to gently remove from the baking sheet. If left on the hot sheet, they may still end up burning, so you want to do this quickly.
  9. Place on a plate to cool. Store in an airtight container (if they last that long!).

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