NOT a Salad: Curly Kale Crisps…Surprisingly Addictive

This is not a salad.  This is a bowl of crispy, salty, addictive chips.  No…really.

My friend Paula told me about these chips weeks ago, how delicious they were, how her kids loved them and I heard her…kind of…

But Kale Chips…seriously?  How could that be?  But now that I’ve eaten them, tasting is believing.  They are nothing like you would expect because although they sound like healthy, they taste like sin.  And just wait until you see how easy and quick they are to make.

Curly Kale Crisps

  • bunch of kale, very dry (See Note)
  • olive oil
  • kosher salt (very little)
  • pepper

NOTE:  BTW, the next time you order an Edible Arrangements Bouquet, all that green stuff that they put behind the fruit on sticks is Kale…completely edible.  Make chips!

Preheat your oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Tear the leaves off the kale in large pieces and place on the lined baking sheet discarding the rib that runs up the center of the leaf.  Drizzle the kale with olive oil and season with salt and pepper.  Go very easy on the salt (see the comments for other cook’s experiences) as you can always add more later.  Cook for 10-12 minutes in the hot oven.  They leaves will get crispy, and maybe just the slightest bit brown on the tips, but will basically remain dark green.

Remove from oven and eat.


  1. Very interesting recipe. I just recently changed my diet to include lots of green, leafy vegetables, and this looks like it would make a great addition. Always looking for healthy snacks.
    Thanks for the info 🙂

  2. You have inspired me. I bought kale last night. Hope to make this afternoon when kids get home.

  3. I made kale chips this afternoon. I over salted them but they were still very good. Everyone else I know who have tried these, their kids love them. Not so much here. I will have to eat them myself — no problem.

  4. I’ve made these a few times after sampling them at a local CSA. My VERY picky son absolutely LOVES them. I think it’s the salt 🙂

  5. It’s true. I served this last night at a pre-Lunar New Year meal.
    You wouldn’t think that kale chips would be the star of a meal but it was.
    I made three cookie sheets full and they were gone in about 15 minutes.
    Lightly salted’s the way to go.

    I might add that I was a bit careless on one tray and it got just a little burnt.
    That made the chips more bitter than usual though no one seemed to complain.

    Farewell Frito Lays…

  6. Wow, surprisingly addictive is right! This was too intriguing to not try. I think yesterday was the first time I’ve ever even bought kale. Here are my family’s impressions: overall, a hit. I like them, especially the smaller ones, as they are so light and crumbly I find it easiest to eat them if they are the right size to fit the whole thing in one mouthful. Even though I thought I was going easy on the salt as recommended, they were still very easy to over-salt. I also prefered the taste of the ones that had a little more olive oil on them (my son described them as buttery and salty). My husband didn’t really care for them, but my 3 boys (including the picky 12 year old and the 9 year old with an aversion to fruits and many veggies) loved them. One even tried to tell his sister that she wouldn’t like them so he could have more, while I scrambled to reassure him that I’d rather make more and have him convince her to try them (she didn’t – maybe next time…)! There were even a few left from last night that I just ate and they were still super crispy and delicious (they were stored in a bowl just covered with a paper towel).

    • Hi Pam, So glad that your boys liked the snack! My kids were fighting over them. I’ve heard from many people that these turn out saltier than you think they will. I think I will update the post to even further emphasize the need for very cautious salt application. — H

  7. My sister just received a box of long-stemmed roses (err…strawberries) from edible arrangements which were nestled in kale. I went straight for the kale and said “yaay – we can make kale chips!” while the others were raving over the strawberries. What a terrific combo gift – gorgeous strawberries with an added surprise of kale in the arrangement.

    I googled it to see what the temperature should be and stumbled onto this older post. The chips are best right out of the oven – delicious! If you haven’t tried them, you should. They’re SO healthy for you and surprisingly very tasty. And you can teach your kids the word “cruciferous!”

  8. We make these a lot in our dehydrator – it takes longer, but I can make large batches at one time. We make another version as well – Goddess Dressing (Annie’s makes a good one), rice wine vinegar, nutritional yeast, and sesame seeds. I put everything in a large salad bowl and toss well to evenly coat the leaves (we use Dino Kale for this recipe), and then dehydrate for about 8 hours. I now make three pounds of kale at a time, and it’s usually nearly half gone before I even take the trays out of the dehydrator!!!

  9. After the kale is done from the dehydrator (that’s the best way to prepare it in my opinion), pour the kale into a bowl and squirt with olive oil baking spray and add a little bit of garlic salt. The baking spray has no calories and gives the salt something to stick to.

  10. Just tried for the first time and they burnt very quickly and were bitter but the few that weren’t burnt were yummy and very moorinsh. I used ready chopped kale because thats all the supermarket had and I had rinsed one tray so maybe they were too small and not dry enough?

  11. How do you dry the kale before baking?

    • You can dry with towels, or just let it sit out for an hour or so in the fridge to dry.


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