Crunchy Kale Chips

by 1st Phorm Athlete Gillian Risebury June 11, 2012 2 min read

Here is a delicious recipe for my fellow clean eaters that will satisfy your craving for something salty and crunchy!  If you love potato chips then you are really going to love Kale Chips!  You may not have ever thought that Kale was much more than a plate decoration at a restaurant but really in a matter of minutes you can turn a ninety nine cent bunch of this green goodness into a plate of tasty, crunchy chips!  Here’s how:


  1. Large bunch of kale (about 6 oz)
  2. Olive oil, 1 tbsp
  3. Clove of garlic, minced
  4. Sea salt


  1. Preheat your oven to 300 degrees.
  2. Rip the leaves off of a large bunch of kale into smaller pieces (be sure to remove the stems since they don’t turn crispy when baked).
  3. Rinse the kale and dry the leaves well on some dish towels.
  4. Toss the kale into a large mixing bowl and add 1 tbsp olive oil and 1 minced clove of garlic.  Put a lid on the bowl and shake the bowl well to coat the kale with the garlic and oil.
  5. Spread the kale leaves on a large cookie sheet prepped with PAM cooking spray and sprinkle sparingly with sea salt (as you can see from the photo, I have lined my cookie sheet with foil for easier cleanup).  If you are feeling naughty, you could sprinkle a little fresh Parmesan or Asiago cheese over the Kale as well (I do this when I make them for my little guy).  Bake in the oven for 20 minutes.

Voila!  These chips are so delicious that you can’t tell they are essentially greens!  Another bonus is that these babies travel well- I often take a batch with me to work in a large plastic container and it’s a great way to get my salt fix.  I forgot to mention that they are absolutely succulent when you dip them in ketchup….but that’s probably just a Gillian thing!!


1st Phorm Athlete Gillian Risebury
1st Phorm Athlete Gillian Risebury