Roasted Kale Chips

Kale Chips

For a healthy, crunchy snack or a dinner side dish that is high in vitamin A, look no further! Kale chips are an easy way to get kids, and adults, to snack healthy.  The leftovers (if you have any) are a great way to perk up an ordinary salad.

Yields: 4 servings, 1 cup each


  • 1 bunch kale leaves about 6 oz
  • Tbsp olive oil
  • 2 Tbsp. balsamic Vinegar
  • parchment paper (optional)
  • No salt seasoning blend of your choice


  1. Preheat oven to 350° F.
  2. Remove kale leaves from stems. Tear leaves into bite-sized pieces. Discard stems.
  3. Wash and thoroughly dry kale with a salad spinner or paper towel.
  4. Line large baking sheet with parchment paper, if desired. Set aside.

  5. Combine Kale, vinegar and oil in a medium bowl; toss gently to blend.

  6. Add seasoning if desired; mix well.

  7. Arrange kale on prepared baking sheet in a single layer.
  8. Bake for 15 to 18 minutes, or until crisp.
  9. Transfer onto a wire rack or paper towels; cool.