Kale Chips


When kale is at its most plentiful in the fall, this leafy green packs a powerful nutrient punch. We like it in a savory Village Pie, Kale Caesar Salad or in a Massaged Kale Salad. But when you get an urge for something crispety crunchy, you might find that kale makes a slightly addictive snack in kale chips. Of all the variations I’ve tried, CG’s Kale Chips recipe is the best. Lemony bright and tangy with a dairy-free cheese flavor, man, these hit the spot! She shows how to make them in a dehydrator but to bake them, turn on your oven to 300 degrees and bake for 20 minutes or until crisp but not burned.



Set your oven to 300 degrees

ingredients needed for kale chips

squeeze fresh lemon juice

prime ripe lemon and squeeze out 1 tablespoon of lemon juice

add 5 teaspoons olive oil to kale

add 1 tsp kosher salt

add 4 tablespoons nutritional yeast to kale leaves

lay out kale pieces on pan and try to keep from overlapping

bake for 20 minutes or until crispy. Take care to watch them if baking longer than 20 min.






  1. I wish I could learn to like kale 🙁 I swear, I have tried every method of cooking it (baked, massaged, smoothie’d, stir-fried, etc), and I just can’t get into it. Have you always liked it, or did you have to get accustomed to the taste?

    1. I learned to like it Lara. This recipe is really, really good. It made a kale chip fan out of Beck. Also the Kale Caesar salad recipe linked here is really good too- familiar flavors to ease into that dark, deep leafy flavor. Let me know if you try either of the recipes and they make a kale fan out of you.

  2. I enjoy Kale in a variety of ways. The first time I had kale was when a friend of mine made kale chips, I was hooked! It’s great raw in salads, in soups or sauteed. Delicious! I will have to try your recipe for chips as it is different from mine. Thanks for sharing.

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