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Kale Chips

Brenda Janschek
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 1 bunch of kale
  • 2 tablespoons of coconut or olive oil
  • Celtic sea salt or Himalayan rock salt


  • Preheat oven to 150 degrees
  • Place coconut oil into oven for 1 minute to melt
  • Cut/pull kale off the stem & wash well
  • Spin in a salad spinner to dry then place on tea towel to absorb any extra moisture
  • Put coconut oil in a bowl and using your hands, circulate the kale in the oil until well covered
  • Lay strips of kale onto large flat pan (I usually need 3 pans) and put in oven for approx 10-12 mins
  • Check kale at 10 minutes to make sure they are becoming crispy and not turning brown
  • Spin the tray around (to ensure even heating).
  • Remove from oven and sprinkle lightly with Celtic sea salt or Himalayan rock salt
  • Don’t forget to make sure they are completely cool before storing in glass mason jars or plastic container