Perfect Kale Chips

I can't ignore the fact that all of my friends on Instagram were smitten over my "perfect kale chips." I kind of pride myself on making uber crispy perfet kale chips. I don't care that they aren't trendy anymore (these became wildely popular in 2012) but I still think they are freaking awesome and delicious. I totally make them on a weekly basis. They are just so easy. And kale. It's good for you. So why not?  And small rant, but I absolutely cannot stand the kale chips from the supermarket. You know the ones that are coated in cashew cream, paprika and crumble ALL OVER YOUR LAP WHILE YOU ARE DRIVING. Yes that has happened; more than once. I prefer my homemade kale chips made simply with Jacobsen's flake sea salt and garlic powder. That's it, people. No fancy ingredients, just the bare essentials. And the best cooking method so you get perfectly crispy, never burnt kale chips. Want to know how I make them?

Perfect Kale Chips


  • 1 bunch kale, ripped or cut into leaves; it is your option whether or not you leave the stem in.
  • 1 teaspoon EVOO
  • Sea Salt
  • Garlic Powder


  1. Preheat oven to 350f. Toss kale leaves with EVOO. Spread onto baking sheet so that there is enough space between them so that they are not touching. This may require two baking sheets. I suggest using cast iron baking sheets. Sprinkle sea salt and garlic powder onto the leaves. There is really no measurement for this but I usually just sprinkle garlic powder over the kale and then use my fingers to sprinkle a bit of sea salt onto the leaves. Bake at 350 for 8 minutes and then turn the oven off. Leave the kale chips in the oven. Remove them once they are crispy. Viola. Enjoy your perfect kale chips!