Kale Chips

By Angelika Hanna

Vegetarian/vegan, crispy, flavorful, and healthy.


  • Fresh, raw kale
  • Sesame oil*
  • Coarse sea salt

*The recipes I found for homemade kale chips used olive oil. I chose sesame oil; both types of oil pair very well with kale. You can also use vegetable oil, canola oil, or avocado oil.

I seasoned my kale chips with coarse sea salt. I like the crunchiness of the sea salt on my chips. You can substitute the salt with cheese, paprika, cayenne pepper; to name only a few examples.


  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Grease a large baking sheet with the oil of your choice.
  3. Carefully remove the leaves from the stalk of the kale. Try to yield large pieces of kale leaves.
  4. Wash and dry kale in a salad spinner to speed up the drying process. Pat down your kale leaves with a paper towel or let air dry on a cooling rack. Important: Make sure your kale is dry before the next step.
  5. Place the dry kale leaves in a large bowl and drizzle some oil of your choice on.
  6. Massage the oil with your fingers into the kale leaves. This is an important step as it makes a difference in the outcome of your kale chips in terms of crispiness and crunchy texture.
  7. Transfer your oily leaves to a baking sheet, arranging in single layers.
  8. Sprinkle some salt or other seasoning of your choice on your kale leaves.
  9. Bake kale leaves in a preheated oven at 300 degrees Fahrenheit for 8-10 min. Check on their crispiness. If they are still soft and a bit limp, put them back in the oven for another few minutes.
  10. Let cool off on the pan for about 5-10 min before serving. Leftovers store well in airtight bag or container.


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