Kale Chips

Ditch the potato chips for this nutrient-rich, highly addictive snack.


  • 1 large bunch kale (any variety, although Dino, a.k.a. Lacinato or Tuscan, works best)
  • 1 tablespoon extra-virgin olive oil (use less if kale bunch is small)
  • Sea salt, to taste


  1. Preheat oven to 300°F
  2. Rinse and dry the kale; remove the stems and tough center ribs
  3. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt
  4. Arrange leaves in a single layer on baking sheets
  5. Bake for 10 minutes then turn leaves over; bake for another 10 minutes, or until crisp (be careful not to burn)
  6. Place on a rack to cool

Be adventurous and experiment with other spices and seasonings such as black pepper, cayenne pepper, cumin, coriander or nutritional yeast.