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Lemon Kale Chips


Elana Amsterdam ( by KC Cathy

A nice way to eat kale and an improvement on potato chips. I also wonder if other greens might do as well.----Cathy


1 bunch kale (prepared and washed)
30 ml2 tablespoon olive oil
30 ml2 tablespoons lemon juice
1 ml1/4 teaspoon celtic sea salt (I simply use regular sea salt)


Preheat oven to 350
1. Chop kale into 1/2 inch pieces
2. Place kale in a large bowl
3. With hands massage oil,lemon juice and salt into kale
4. Place kale on parchment lined baking sheet [I've discovered that I need two sheets for one bunch of kale; otherwise, half is cooked, half is soggy.]
5. Bake at 350 for 10-15 min until kale is dark green and crispy.
6. Cool and serve.

Major Ingredients: 


This is similar to the baked Brussels sprouts recipe elsewhere on this site, in which an optional step is to pull off some of the outer leaves and scatter them around the baking sheet. They become crisp and tasty, like chips.

I'm sure other vegetables would work well for this, maybe try some chard and cabbage this afternoon.

Here is the recipe he is referring to: Roasted Brussels Sprouts

To make extra crispy, turn off the oven heat after 10 minutes and allow chips to fully dry out on the baking sheets.
Kale chips were recommended by my eye doctor in Boston--lots of vitamins for eye health!