Post image for Homemade Kale Chips

Homemade Kale Chips

by jenny sansouci on October 27, 2009

This recipe comes straight from one of my favorite food blogs, Happelsauce. The author, Annie, is a fantastic cook, photographer, writer and of course, foodie!

When I read her post about making kale chips, I just had to share the recipe with you guys. Kale chips are one of my favorite healthy snack foods, but I don’t buy them too often because they often come with a hefty price tag. Now that I’ve learned how to make these on my own, I may never go back to the store-bought chips!

Before we get down to business, let’s talk a little about kale. You’ve probably seen it dominating the menu at every health food restaurant…so what’s so great about it, and why would you want to eat a chip made out of it? Without getting too scientific here, kale is absolutely bursting with nutrients and vitamins (A, K, and C are the most abundant), fiber, protein, calcium and iron! Kale chips will make your body much happier than your average potato chip, that’s for sure.

This is what the kale chips look like in the store. kalechips

Here’s how to make ’em on your own. Note: the kale chips above are raw, vegan, and made in a dehydrator. Not all of us are fortunate enough to have a dehydrator (yet!) so we’re gonna bake them in the oven. Please also note that these aren’t vegan, but you can use nutritional yeast instead of parmesan if you’d like to go that route.

Parmesan Kale Chips
Recipe from Happelsauce.

1 bunch of kale, rinsed, dried and chopped into bite sized pieces

about 1 teaspoon olive oil, or just enough to coat the kale

juice of one lemon, to taste

1/2 cup freshly grated parmesan (optional)

kosher salt and ground pepper, to taste

  • Preheat oven to 400 degrees.
  • Line two baking sheets with parchment paper.
  • Combine all ingredients in a large bowl. Taste and adjust seasonings accordingly.
  • Spread kale evenly onto baking sheets.
  • Bake for 15-20 minutes, rotating baking sheets halfway through, until kale is crispy and parmesan is browned but not burned. Make sure you check the kale while it’s baking because it will go from perfect to perfectly charred in a few seconds.
  • Cool for a few minutes and serve them in a big bowl.

Enjoy! πŸ™‚

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{ 6 comments… read them below or add one }

Annie October 28, 2009 at 6:46 am

Mmmmmm! Thanks for the blog love, Jenny! Try kale chips with kombucha. What could be better?


emily November 18, 2009 at 3:42 pm

ooOoOoo sounds delicious – I have a proposition for you JenJen! Some Sunday in the near future we need to go to the Farmer’s Market and then cook lots of yummy delights together πŸ™‚


Robin April 1, 2010 at 10:07 am

I’ve never used lemon and parmesan in my baked kale recipe, but it sounds fabulous. However, if you want an even lighter version, use organic olive oil spray to coat the “chips”, lightly sprinkle with salt, and bake. I’ll bet you can’t eat just one πŸ˜‰


jenny sansouci April 1, 2010 at 12:08 pm

Thanks Robin! Good tip. I’m definitely going to make another batch soon!


MamaSong September 23, 2011 at 3:18 am

I want to make these, but wondering how much of the nutriens still remain after baking at such high heat. Thanks for sharing.


jenny sansouci September 23, 2011 at 9:53 am

Hi MamaSong – I actually wrote this post before I got a dehydrator – but you’re right, baking them causes more nutrient loss than dehydrating would. Dehydrated kale chips are #1, but the baked ones can be a healthier substitute for regular chips! πŸ™‚


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