Kale Chips

Kale is the nutritional powerhouse of leafy greens and grandmother of the cabbage family. This old-timer is an excellent source of vitamins A, C and K as well as calcium, folate and potassium. Kale comes in many varieties and ranges in color from cream to purple to black. You can steam or sauté kale with a little olive oil and garlic or enjoy my recipe for Kale Chips, a healthy snack that has gained popularity among foodies in recent years. You can also add a handful of greens to stews and soups before serving to add taste, texture and nutrients.


  • 4 bunches kale
  • Kosher salt
  • Freshly ground cracked pepper
  • Parmesan cheese


  1. Preheat oven to about 375 degrees C.
  2. Rinse and dry 4 bunches of kale (about 4-5 cups).
  3. Tear the leaves off the thick stems into pieces. Size doesn’t matter. Spread out on a large nonstick baking pan.
  4. Drizzle with 2 teaspoons of olive oil and toss with your hands so the leaves are evenly and lightly coated.
  5. Sprinkle with kosher salt, freshly ground cracked pepper and parmesan cheese. Feel free to season to your taste.
  6. Bake for about 15 minutes, until edges are brown and kale is crispy.
  7. Serve and enjoy.
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