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Kale chip recipe: What to do with your extra kale

Updated on August 13, 2012
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Garden overabundance

Around this time of year, my garden is always overflowing. Kale grows like a weed in my soil and there is plenty to go around. This recipe is always a hit! It converts "non-vegetable" people and has everyone getting plenty of iron from their kale intake.

Kale growing in my garden 2012
Kale growing in my garden 2012

Cook Time

Prep time: 5 min
Cook time: 12 min
Ready in: 17 min
Yields: Serves 2-3 people per bunch of kale


  • 1 bunch Kale, washed and plucked from stems
  • 3 Tablespoons Olive Oil
  • Salt, to taste
  1. Wash the bunch of kale.
  2. De-stem the leaves, ripping them into small bite size pieces.
  3. Spread the kale onto a baking sheet, making sure the leaves are not overlapping too much. The kale will get crispier the more spread out it is.
  4. Drizzle with the olive oil.
  5. Salt to taste.
  6. Cook at 425 degrees for 12 minutes. Turn the leaves over halfway through cooking. Time can vary oven to oven.
  7. Kale is done when it is crisp like a potato chip.
Nutrition Facts
Calories 58
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 7 g2%
Protein 3 g6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • Colleen Jordan profile image

      Colleen Jordan LMHC 5 years ago from Western Massachusetts

      Converted 2 more people over the weekend and a neighbor at dinner tonight!

    • profile image

      chloelozano 5 years ago

      I had recently heard about Kale chips. It sounds like a delicious way to get your crunch without all the extra fat and calories. I will have to try these.

    • krillco profile image

      William E Krill Jr 5 years ago from Hollidaysburg, PA

      Wow, what a great idea! I did not know they would get crispy this way...voted 'up'!