Tip, Trick & a Recipe: Kale Chips

There is a topic that keeps coming across my radar, both on Facebook, my email inbox, and even at the market when my fellow shoppers wonder what I’m doing with all of that kale (when my own crop has been harvested for the season, of course!): kale chips.

And, today, we’re going to talk kale chips with a trick, a tip, and a new kale chip recipe to try.

Kale, as you know, is a super food, and many people are jumping on the kale bandwagon (yay!). Kale chips are an easy-to-make snack food that is delicious and super good for you.

Be sure to buy organic curly kale. Kale is on the Dirty Dozen list and is one of those vegetables that should only be eaten when you can find it organic. (Curly is my preferred variety for kale chips—feel free to buy other varieties for other kale recipes!)

Now, it’s time for your Trick!

The secret to the best, crunchiest kale chips is to get them as dry as possible. So, after you soak your kale in a big bowl of water to remove the dirt and any bugs that might be lurking in there, spin the heck out of it. Any moisture on those kale leaves is going to lead to soggy chips. (And you don’t want that.)

Your Tip:

Cook a batch of kale chips before you start your dinner prep and offer them to the kids as a snack. This is a great way to get the veggies into them in a manner that might appeal to them! You don’t even have to tell them that the kale chips were part of their dinner 😉

And your Kale Chip Recipe:

Garlic Chili Kale Chips

No ratings yet
Cuisine Keto, Low-Carb, Paleo, Vegetarian
Servings 4 servings


  • 1/2 tablespoon coconut oil
  • sea salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 6 cups chopped kale


  • Preheat oven to 250 degrees.
  • In a large bowl toss all the ingredients well.
  • Pour kale mixture onto a large baking sheet.
  • Bake for 20 minutes, stirring every 5 minutes, until kale is crispy.
  • Serve warm.
Tried this recipe?Let us know how it was!

Most of us aren’t getting enough veggies into us in the run of a day, and while kale chips are a great start, you can probably be doing more. We developed our Just Juiced Veggies to help you get in all a great dose of green veggies in one easy shot. Check it out here!

11 Responses

  1. I wanted to make these for Christmas, but not sure now….how much kale for the 2 cloves of garlic (and what is the “chili” ??) Thank you.

  2. Dear Leanne,

    As far as I know, one should dry the herbs, vegetables and fruit in temperature that is not more then 65 degree Celsius (prox. 165 degr. Fahrenheit).
    With 250 degree I suppose you mean Fahrenheit??
    It is still too much to remain the minerals and vitamins in the kale.
    It is no superfood anymore when you are backing by such high temperature.

  3. I have the same thoughts/questions as others: How much kale and what about the “chili” part?
    Also, how about mentioning that these can also be dehydrated as well, to keep them raw. In a dehydrator or on a very very low oven setting, with the door partially open….

  4. They fixed it, but somehow it reposted the page instead of updating the original. Look up towards the top of the page where it says “RECENT POSTS” and click the top link for “Top tips for kale chips.”

  5. The smell of cooked greens has a tendency to be distasteful to me. I suspect it has to do with memories of school cafeterias that cooked canned spinach to death. Any suggestions on how to reduce the smell/aroma while baking?

    1. If you notice on the side, Celesteve53, there are TWO posts for the Kale Chips. When it was first posted, it did not include the amount of kale to use or any chili seasoning at all. We “people” are not stupid as you imply. The first post has now been removed and cannot be found, since the new corrected one was posted.

  6. Celesteve53, When the recipe was first posted it didn’t list either of those ingredients. They have updated it now.

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