So I have now tried them and yes I am hooked on Kale Chips!! They not only taste great but are so incredibly good for you 😉

Homemade Kale Chips


One bunch of kale

1-2 Tbsp. extra virgin olive oil

Himalayan sea salt

Preheat oven to 300 degrees.

Rinse all dirt off kale and shake excess water off. Rip kale into chip size pieces keeping in mind that your chips will shrink a bit. Save, chop and freeze kale stocks for a soup at  a later time. Put kale leaves into a large bowl and drizzle with olive oil. Toss. Distribute leaves onto cookie sheets in a single layer. Sprinkle with sea salt.


Bake for approximately 10-15 minutes, keeping a close eye on chips during the second half of the time. It doesn’t take long for kale chips to burn.

Let chips rest out of the oven for a couple of minutes before enjoying.

Kale Chips

If you don’t eat them in one sitting, store in a sealed container for up to two weeks.

Shared On: Swap N’ Share , Gluten Free RoundupHome and Garden Hop, Make Your Own Monday, In and Out of the Kitchen Party, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Wednesdays, Allergy Free Wedneasday, Creative Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend,Real Food Friday, Whole Food Fridays, Foodie Friends Friday,  Lunch Box Love

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7 comments on “Homemade Kale Chips (Paleo)”

    • To make the chips non-soggy, make sure that you shake off excess water and don’t overlap kale. To make sure they don’t burn, keep an eye on them during the last half of cooking so they don’t burn.

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