1 head of kale
2 tablespoons olive oil
Sea salt to taste


1. Preheat oven to 350 degrees.
2. Separate one head of kale into leaves and remove tough stems.
3. Wash and DRY thoroughly – extra moisture will inhibit crisping.
4. Break into small pieces, toss with olive oil and sea salt, and spread in a baking sheet.
5. Bake for 15-30 minutes depending on your taste for char.

Recipe courtesy of Abbey Cahill O’Brien, www.5th, 2010.

A recipe prepared by Abby Cahill O’Brien, creator of the 5th Joy blog. Constantly looking for the better and healthier food idea, Abby says of this recipe, “Did you know you can transform kale into a salty, crunchy chip imposter?  It’s true, and the ensuing addiction is pretty darn healthy.”

Some variations: dust with cumin and curry powder for an Indian bent, or with a bit of vinegar for salt-and-vinegar fans.

I'm with Abby Cahill O'Brien. Abby has one of my favorite blogs. It's called 5th Joy. She has all kinds of great house ideas and some really interesting recipes. And you're going to make something for us today. Right, Abby?

Yes. We're making kale chips today. Very easy and simple. It starts just with leafy kale. You can use curly or flat leaf kale like this. And I wanted to show this because--

This is curly?

This is curly. There's an important step when you wash and clean the kale. You have to remove this center rib.

M-hm. Right in here.

Yeah it's very tough, and you wouldn't want to eat it. So an easy way to do that is to actually fold the leaf in half so you can isolate it. And then just take a sharp knife and cut it away.


And once you've done that, you just want to rip the leaf into small pieces, bit-sized, chip-size pieces.


So here we have our washed and dried kale. And--

And about--

--the first step--

How many cups? What do you think?

Well, this is one head.


So it's about a half a pound. I don't know how many cups, but it looks like a lot, right? Maybe eight cups of kale. I'm not sure. So then you just take a tablespoon of olive oil, and just pour that on top. So not very much olive oil actually for all--

That's not a lot of olive oil at all

--the vegetables.

Yeah. That's probably less than for salad.

So you just want to turn it and message the oil into the kale a little bit, so I usually use my hands to do this.

So kale is certainly a lot tougher than lettuce, so you can--

It is.

--sort of squish it a little bit. Right?

You can. Yeah. And it stands up well to the baking. It doesn't wilt. It crisps up, which is nice. And it has a lot more nutrients and vitamins in it than lettuce does. So now, the oil, it's really all in there, only one tablespoon. But if you feel it, it's totally coated.

Yeah. Interesting. That's one tablespoon is all you need.

Yeah. And then I have two tablespoons of apple cider vinegar. You could use any kind of vinegar, but I like this kind.

So did you have to play around with these proportions?

We did. Yeah. I started with one tablespoon of vinegar, and that's not enough. So I went to two, and if you try it, you can always sprinkle a little vinegar on the end. But if you get it in the oven with the vinegar, it really kind of permeates.

So then what you do is you just spread it on baking sheets. And the trick here is you don't want it to crowd because it will steam if it's too crowded.

That makes sense.

So you want to make sure it's well distributed, and that means I might not even put all this on these two. I might have used a third baking sheet.

So this is spread out enough you think?

Yeah. Yeah, that's pretty good.


It's OK if there's a little overlap. You just don't want it to pile on in layers. Thank you.

You're welcome.

So paper towel in there.

It looks really pretty too.

And I have to say it crisps up and gets a little brown depending on how charred you like it. So it's not this green when we finish. We just dust it with salt before and sometimes I dust it after too.

I usually use-- I love chunky sea salt on everything. But for something like this, I'm using just fine kitchen salt because I want it to stick to the leaves and not just roll off. If it's a bigger grained salt, it will roll.

Right. Exactly.

So you can even use popcorn salt, which is even finer. So then it's done. You put in the oven at 300 degrees.


I like to do it at 300 because it gives me some wiggle room. It doesn't turn too quickly. And it bakes in the oven for-- I'd check it at 10 minutes. Depends on your personal preference. Bakes for 10 to 20 minutes.

That's about the easiest potato chip or not potato chip.

It's really easy.

--chip I've ever seen.

Yeah. It's great and they're really tasty and totally healthy.

So all done.

Out of the oven.

We'll have to see how crispy they are. Oh, my gosh.

They're pretty crispy.

These are like a little--

Some people like a char on their food. So you just keep cooking them until they're done. But this is how I liked them. They're crispy, but they're not burnt.

Wow. That is, as you said, barely cooking.

Yeah. And you can see how much it shrinks up too.

So you actually do need all that kale.

You do need all that kale. And then, you know, you just put it in a bowl. Nothing fancy. And you have, it's a healthy chip.

Now, have you used, you can use it, I can imagine as garnishes for things.

Sure. Yeah. I haven't used it for that because I like eating it so much that I usually just end up just eating it all. But it would be a good garnish. So shall we taste it?

I'd love to.


From the farmer's market to us. Mm.

And there's that tang at the end from the vinegar kicks in.

So interesting.

Which is nice.


And that would be great with a cocktail too.

It would be. White wine. Crisp white wine.

White wine or something fizzy with a, I don't know, maybe a gin cocktail or something would be really good.

It would be fabulous.

Baked Kale Chips
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