Kale Chips


By Michelle Stern

Makes 2 cups

For people like me who tend to eat just a few too many tortilla chips, this recipe is pure heaven.  It’s hard to argue with eating too much kale!  There are many varieties of kale, but our favorite for this recipe is dinosaur kale, which has thicker leaves that become perfectly crunchy when roasted.

bunch of dinosaur kale
olive oil
salt to taste

Preheat oven to 350 degrees F.

Hold the thick end of the kale stem with one hand and run the pinched fingers of your other hand along the stem, stripping the leaf away. Tear the leaves into bite-sized pieces or leave them in strips for larger chips.

Brush both sides of each piece with a little bit of olive oil, or toss them with oil directly on your baking tray. With clean hands, sprinkle the kale with salt and toss again. Wash your oily hands when you are finished.

Place the pieces of kale in a single layer on a cookie sheet.

Bake for 12-14 minutes or until crisp.

Keep an eye on them so they don’t burn!

NOTE: the colour-coded steps from the book have been omitted

Click here to read the review for The Whole Family Cookbook

Recipe courtesy of Michelle Stern and Adams Media