nutritional information

Per 1/3-cup:

  • Calories: 66
  • Protein: 2 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 5 g
  • Cholesterol: 0 mg
  • Sodium: 184 mg
  • Fiber: 1 g
  • Sugar: 0 g
Vegan Gluten-Free

Crispy Kale Leaves

Crispy Kale Leaves

Serves 6

30 minutes or fewer

Kale is a rich source of manganese, a mineral that aids in the production of sex hormones. Since the body has only trace amounts, a sudden influx of manganese may give your libido a lift. Serve this appetizer immediately—the leaves lose their crunch after a couple of hours.
  • 1 lb. kale, rinsed and patted dry
  • 2 Tbs. olive oil
  • ½ tsp. kosher salt

1. Preheat oven to 325°F. Coat baking sheet with cooking spray.

2. Tear kale into 3-inch pieces, removing tough stems. Transfer leaves to bowl.

3. Toss kale leaves with olive oil in bowl, until well coated. Spread on baking sheet, and bake 15 minutes. Turn kale with tongs, and bake 10 to 15 minutes more, or until edges are browned and leaves are crispy. Sprinkle with salt. Serve warm or cold.

February 2010 p.68

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Frozen Kale?

Margie Krick - 2016-01-23 02:33:01

This was surprisingly tasty and yet so simple. The olive oil really transforms the kale and the salt doesn't hurt either. Adam, not sure why yours burnt but either not enough olive oil or your oven was too hot?

J M - 2015-10-25 23:57:55

Kale. Walnuts candied. Cranberry. Chick peas. Lemon vinaigrette

Ela - 2015-10-18 13:03:43

Wow this recipe looked great but the kale burnt after 5 minutes. So the suggested cooking time seems ridiculous. Made a second batch and finished in 4.5 minutes. Did anyone else have an experience like this?

Adam - 2015-01-19 02:16:49

I am obese and type 2 diabetic and am trying to cram a lot more veggies into my diet. I recently began making green smoothies (which my 14 month old daughter loves) but have always detested kale. I made it this way for the first time tonight and it was so delicious! Thank you!

cara - 2014-12-11 01:15:42

I love this recipe "Crispy Kale Chips", I've tried several other recipes and they didn't taste half as good as this one. Thank you!

Barbara - 2014-05-04 01:14:57

Really Good! Can you reheat the leftover chips the next day to crisp them up? If so what temp and how long?

Lorie flisowski - 2014-04-10 13:41:49

I really wasn't expecting such a bold, earthy flavor...not sure what I was expecting. These are delicious, but I can only handle a few at a time.

Jillian TheGirl - 2014-02-19 02:08:52

Wow! I just discovered kale after going veg. And I was so excited to find this recipe. I oversalted, out of fear it wouldn't be great-it was! I wonder though if the heat kills the health benefits.

crystal - 2013-02-25 01:17:12


Laurie - 2012-09-27 02:48:34

I can't wait to try the kale crisp but i'm going to omit the oil and use only cooking spray for a guilt free snack.

Bernadette - 2012-09-17 19:47:02


Julia Campbell - 2012-09-07 23:01:24

At the local farmers market I was told that the red kale is sweeter than the green, I bought both and made chips with them. Not much taste difference both were good. I used spray Pam instead of olive oil.

Judy - 2011-08-17 12:57:37

I made the Kale chips without oil as I was recently on a no oil plan as well and they still turned nice and crisp. I just left them in the oven about five minutes longer than suggested and they turned out great.No burnt flavour or anything. I also added a little dill and sprayed them with a little balsalmic vinegar before cooking and this made them very tangy!

Sara - 2011-05-26 12:51:26

Theresa just bake at a lower temp usually 150-170F but watch carefully. You can also microwave them turning evey 10 seconds or so watch carefully or they can burn easily.

Emaegf - 2011-05-24 23:14:46