Kale chips are veggie-centric appetizers or snacks. Sprinkle with black and cayenne pepper.




  • Preheat oven to 300°F. Line two large baking sheets with parchment paper; set aside.

  • Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse and dry in a salad spinner or pat dry with paper towels.

  • In a large bowl combine kale, oil, salt, black pepper, and, if desired, cayenne pepper, massaging with your hands to thoroughly coat. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes. Stir gently. Bake for 2 to 4 minutes more or until completely dry and crisp, being careful not to burn.


Store cooled chips in an airtight container. If necessary, re-crisp the chips by baking them in a 325°F oven for 3 to 4 minutes.

Nutrition Facts

73 calories, (1 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 0 mg cholesterol, 182 mg sodium, 9 g carbohydrates, 2 g fiber, 2 g sugar, 3 g protein.

Reviews (1)

33 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: Unrated
Add a little grated parmesan cheese.