Kale Chips

developed by Church Health Center Wellness

As we begin Seasoning Lent, you may not be used to cooking each day, or to using some of the cooking techniques that we will ask you practice. Today, we will prepare this easy dish to guide you into the practice of preparing daily meals. This would be a unique accompaniment to a sandwich or panini.

Prep time: 10 minutes; Total time: 20 minutes; Serves 6
Serving size: about ½ cup
Nutrition Facts (per serving): Calories 37; Fat 3 g; Sodium 208 mg; Carbohydrates 3 g; Fiber 1 g; Protein 1 g
*Nutrition facts are based on 1 bunch of kale, 1 tablespoon olive oil and ½ teaspoon salt.


1 bunch of kale
1 tablespoon olive oil

Variations (choose one):
½ teaspoon sea salt
2 tablespoons Parmesan cheese
1 tablespoon balsamic vinegar and ½ teaspoon sea salt (salt and vinegar chips)
½ teaspoon cinnamon, ½ teaspoon sugar, ½ teaspoon Splenda (kettle chips)
½ teaspoon sea salt and 1 teaspoon red pepper flakes


Preheat oven to 350 degrees.
Wash and thoroughly dry kale. Tear into bite-size pieces and place in a gallon size Ziploc bag.
Pour in 1 tablespoon of olive oil and shake until all pieces of kale are thoroughly coated.
Add your favorite seasoning from those listed above, and shake until evenly distributed.
Spread chips out on a foil-lined cookie sheet and bake for 8-10 minutes. Edges should be brown, but not burned.

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