Published April 5, 2013
Recipe Review: Baked Kale Chips
Rating: 3/5

10-15min Cook Time

Mackenzie Harris


  • 1 bag of precut washed kale.
  • olive oil
  • garlic salt, regular salt or other dry seasonings


  1. Preheat oven to 350 degrees.
  2. Drizzle olive oil on kale and sprinkle seasoning evenly throughout.
  3. Place 1-3 handfuls of kale onto a cookie sheet.
  4. Bake until the edges brown, about 10-15 minutes.

Trust me; it tastes better than it looks.

I happened upon the recipe for these kale chips a week or so ago and was bitten by a curious cooking bug. Once I picked up my bag of the spinach look-alike, I tried sautéing it to get some cooking experience with the plant. I was pleasantly surprised by the unique texture that comes from cooking these bitter leafy greens. This experience extends to the baked chips recipe as well.

The chips are relatively decent when you’ve cooked them long enough and included a reasonable amount of seasoning. The chips melt in your mouth yet have a crispy consistency. With the garlic salt and olive oil, the chips taste like a cross between buttery popcorn and baked pumpkin seeds, reminding me of the fall.

With that said, despite the short prep and cooking time, it’s not a very filling snack. I guarantee you will burn through your batch by the end of the day you make it. Even with two generous handfuls, I completely finished my batch, having to rummage through my pantry to feel full. While this might be due to the unique yet addictive taste, definitely go big or go home when debating how large of a batch to make.

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