Baked kale chips

baked kale chips

Cropped image. T. Tseng, Flickr. CC license.


  • 2 cups cut and washed kale (can purchase bags of kale already cut and cleaned)
  • 1/2 teaspoon olive oil
  • Sea salt to taste (less than an 1/8 teaspoon suggested)


  1. Preheat oven to 350º. Line a cookie sheet with parchment paper.
  2. If using prewashed cut and cleaned kale, go to step 3. Otherwise, remove kale leaves from the thick stems using a knife or kitchen shears. Tear the leaves into bite-size pieces. Wash and dry by using a salad spinner or blotting with a paper towel.
  3. Place kale in bowl. Gently toss with olive oil and sea salt.
  4. Spread kale out on the cookie sheet, separate leaves slightly so as not to overlap.
  5. Bake 10 to 15 minutes, until the edges brown but are not burnt. Serve immediately.


Makes 1 serving.  (Each serving counts as low-starch vegetables.)

Nutrition analysis per serving:

Calories:  60
Fat:  2 g
Saturated Fat:  0 g
Trans Fat:  0 g
Cholesterol:  0 mg
Sodium:  235 mg
Carbohydrates:  8 g
Fiber:  2 g
Sugar:  0 g
Protein:  3 g

 Recipe adapted from

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