Quick + Easy

Crispy Baked Kale Chips

Crispy Baked Kale Chips

A friend of ours has been raving for more than a year or so about how much her daughters just love the kale chips she makes and how easy it is to make them. We finally gave it a try.

They were crispy.

Crispy and tasty.


Kale is packed with beta carotene, vitamin k, vitamin c, calcium and anti-oxidant. It is delightful to see different kale varietals popping up left and right, Tuscan Kale, Winterbor kale and Redbor Kale to just name a few, and how popular they have become. You can find Tuscan Kale in most farmers markets and groceries. Can’t wait to try our newly planted Winterbor and Redbor kales.

Let’s eat this nutritious vegetable queen and be queen of the day!

This the sprayer we we use to spray the grape seed oil on the kale leaves.

Crispy Baked Kale Chips

Print Recipe
Cooking Time: 15 Minutes


  • 1 bundle of Kale, washed, dried, and stems removed
  • Grape seed oil 



Preheat the oven to 425F.


Place kale leaves on a baking tray.


Pour grape seed oil in a misto bottle, spray sparingly over kale leaves and bake for about 2-5 minute.


Remove the baking tray from the oven as soon as the leaves turn crisp while the color is still green.


Place washed kale leaves over a kitchen towel, grab four ends and gently shake the towel. This will get the excess water off the leaves. Grape seed oil has mild flavor and higher smoke point.  Olive oil would work beautifully as well.

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