How To Make Baked Kale Chips

When you’re craving a little extra crunch in your snacks, it is easy to grab for unhealthy fillers like potato chips, pretzels and nachos. While these choices may curb the cravings for something crunchy and salty, they provide little nutrition and can lead to overeating. Next time you have a snack attack, reach for some healthy kale chips that will satisfy your craving and your body. Kale chips are easy to make and can be prepared in large batches to store for a time when you need to grab something quickly. Making your own chips also means endless flavor possibilities. You can use your favorite seasoning and olive oil for a subtle flavor, or coat the leaves in a nutritional yeast mixture for guilt-free cheesy chips. In this video, Chef Mark provides an online cooking lesson for making crispy kale chips. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Baked Kale Chips Recipe

1 head of curly kale or 2 heads of Tuscan kale
1-2 tsp Italian or Greek seasoning
1/2 cup seasalt
1 can olive oil pan coating spray


1. Wash and drain kale, blot dry with paper towel
2. Cut or tear kale into 2 in sections (squares)
3. Arrange kale on cookie sheet and spray with olive oil coating spray
4. Sprinkle with seasoning as desired (can make salt free if desired)
5. Toast in oven @ 225 degrees until crispy. This may take up to 45 minutes. Check after 25 minutes and then continue baking until crsipy.
6. Cool and store in airtight container (chips will be delicate).

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