By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
34 cal · 25 min
Kale Chips
Recipe GLPR13b89b0c847076
Crispy roasted kale leaves with a light coating of olive oil and your favorite seasonings. A nutritious snack that transforms fresh kale into a satisfying, crunchy treat ready in under 20 minutes.
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Ingredients
1 cup fresh kale leaves
1 1/2 tablespoons olive oil
Salt and black pepper to taste
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Preheat your oven to 300°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Rinse the fresh kale thoroughly under cold running water to remove any dirt or debris. Pat completely dry with paper towels or a clean kitchen towel—moisture will prevent crispiness.
Using a sharp knife or kitchen scissors, carefully cut or strip the kale leaves away from the thick central ribs and stems. Discard the stems.
Tear the kale leaves into bite-sized pieces and spread them evenly on the prepared baking sheet.
Drizzle the olive oil evenly over the kale pieces, then sprinkle with salt and black pepper to your taste. Toss gently to ensure all pieces are lightly coated.
Bake for 10 to 15 minutes, until the kale is crisp and the edges are golden brown. Watch carefully to avoid burning. Remove from the oven when the leaves are fully crispy but still a vibrant green color with only the edges browned.
Let the chips cool on the baking sheet for a few minutes before serving. They will crisp up further as they cool. Store any leftovers in an airtight container.
Comments
Kale is reliably stocked at all major Charlotte grocers, and olive oil and salt are pantry staples, so no special trips required. At roughly $0.50 per serving for a bunch of kale and a pour of oil, this is genuinely cheap—the ingredient list is honest and minimal. The stated 25 minutes is misleading: washing, thorough drying, and tearing takes 10 minutes, then 12–15 minutes in a 300°F oven, meaning real time is closer to 30 minutes if you don't rush the drying step, which is critical or you'll get soggy chips. These don't reheat well and are best eaten fresh the same night, and while they make an acceptable snack for a family, they demand attention during baking to prevent burning and are more of a side or crunch garnish than a substantive dish.
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