Inspiration from Meghan

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Crispy Crunchy Kale Chips


Yes. In case you were wondering, I did use the word 'woodier' in my video. So I make up words on the fly. Who doesn't?

Denise Huxtable isn't the only one who loves kale. I do too!  Kale chips are usually the first thing I plunk down on the table for the guests.

I had better not need to get into the health benefits of green vegetables at this point. Seriously. I better not. Buuuuuut, what you might be interested in is my little video from Everdale farm on how kale grows- from seed to harvest to market to my kitchen.

Ready. Set. Simple recipe and pretty kale chip pictures.img_58901


Kale Chips
1 bunch of kale
2 Tbs olive oil
1/2 lemon, juiced
1 tsp salt

  • Preheat oven to 200
  • Wash kale thoroughly and let dry
  • Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
  • Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt
  • Lay kale out on a cookie sheet or pizza pan
  • Place in over and set timer for 30 minutes
  • At 30 minutes, remove from oven and gently unstuck kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy
  • Allow to cool. Can store in fridge for up to a week

This post is dedicated to Mr. Stephen Fine. He knows why.

67 Responses to “Crispy Crunchy Kale Chips”

  1. [...] Crunch Kale Chips Collected by Megtelpner 15 mins ago from // Event.onDOMReady(function() { // sizeText($('video_title'), 475); // }) collect this [...]
  2. [...] Crunchy Kale Chips Collected by Megtelpner 2 hours ago from // Event.onDOMReady(function() { // sizeText($('video_title'), 475); // }) collect this [...]
  3. Heh, I've made these before.
  4. LivStar said… April 23, 2009
    So my fave is when i've got my hands in the bowl with oil and kale leaves. they come out all soft and moisturized! yum!!
  5. Hi, I would like to add the tip of using parchment paper on the pan, this makes clean up so easy because nothing sticks to the pan and it absorbs the extra oil. I am going to try making these this weekend with my leftover kale from the green smoothie cleanse. Green cheers to all!
  6. I love kale chips -- my version omits the lemon in the oven, as I find less moisture makes for a better overall crunch and texture. :)
  7. Everyone loves kale chips! You gotta watch 'em like a hawk though.... I've ended up with kale dust before :-/
  8. Michelle said… April 23, 2009
    This is a new idea for me! Love it! thanks.
  9. TeachyGreen said… April 23, 2009
    I'm quoting Jem here when I say "truly outrageous, truly, truly, truly outrageous." These are delicious and alot quicker to dry out than I thought they would be.
  10. I never thought I would hear kale + chips used in the title of a recipe! This is a must try...time to run to the grocery store for some kale...
  11. TeachyGreen- Best comment ever! Or should I day, outrageous! Sharon L- Go for it!
  12. Going backpacking/camping in June. This gave me the idea to whip up a boatload of these. I am so smart. I mean you are so smart. Good lookin out.
  13. Taryn said… July 2, 2009
    I finally got around to cooking up some kale chips, they are amazing! Although I must say the kale is so tasty when its dressed with lemon olive oil and salt, I dare say that will be my new go to 'salad' for the next while. I can certainly see why these are so addictive. Thanks for another super simple, delicious recipe Meghan!
  14. [...] people to add other creative flavorings. Meghan Telpner has a great basic kale chip recipe over at Making Love In The Kitchen.  The blog entry has some great info and below is her corresponding Youtube video showing how she [...]
  15. I used to make these, but I heard that the blackening on the kale is Carcinogen and they are cancer causing? Have you heard of this? I had stopped making them because of it and just stuck with green smoothies. However, I pulled out my Kale and pizza pan and made some tonight. ohh... they are soo... good.
  16. Mia said… July 27, 2009
    Hello Meghan, I love your website! I am wondering why you choose to use such a low temperature compared to other Kale Chip recipes out there. Is it to preserve the nutrients? Thank you! Mia
  17. Could you make these using a dehydrator or would they not crisp as much?
  18. I just tried to make these chips for the first time and they came out limp. I am guessing too much oil and not enough kale. When you say one bunch of kale how many cups is that? Thanks!!
  19. Not gonna lie, I think I'd never actually eaten kale before your food prep workshop... Your kale chips have changed my life. I'm actually going to make some right now... weeeee!!
  20. Heidi said… September 19, 2009
    I bought some of these at a farmer's market recently that were flavored with Thai spices amongst other things and figured I should try to make some myself (even though I don't do much cooking). I had never heard of this, and WOW is this a great way to get my greens. I'll keep trying some variations since the lemon in this recipe didn't appeal to me as much in the chips...but the lemon, olive oil and salt was AMAZING as a raw kale salad! Thanks so much for the inspiration and fun website! I had my first green smoothie today, too! I'm suddenly getting excited about foods :)
  21. I just made chard chips (because I dig alliteration as much as green food) planning to us them as travel food this weekend but they are nerly all gone aleady... definitley a new snack staple! Ive been stumped for clena, savory snacks lately, glad I took the chip challenge! Chard Chip Challenge! ooooh that sounds nice. oooh these taste nice....
  22. Christy said… October 22, 2009
    I got really excited to make kale chips this evening. I was nearly foiled in my plan for deliciousness because there was only one bunch of kale at the store and it was buried under other leafy greens. My chips are delicious! I can't wait for my roommate to get home and try them, if I don't eat them first. :) I love your blog and am so excited to keep trying your recipes and tips!
  23. [...] 21, 2009 · Leave a Comment Ok, these Kale Chips are unbelievably awesome.  They’re a recipe from Meghan Telpner, and if you can don’t believe that something delicious can be good for you, this is totally [...]
  24. [...] try for a while now, Meghan has a neat little video where she shows us, quite simply, how to make CRISPY CRUNCHY KALE CHIPS. Somehow I felt that the caps lock would better convey a sense of crunchiness to the words, and I [...]
  25. Ann said… January 12, 2010
    I'm trying these right now in my convection oven. Convection seems like a nice medium between oven and dehydrator. Does anyone know what sort of times and temps I should use?
  26. [...] Kale Chips (of course)- high in vitamins and minerals, low in calories [...]
  27. Tammy said… January 19, 2010
    How can you keep them without them getting soggy or spoiled? Mine got soggy overnight.
  28. Linsey said… January 21, 2010
    yer cute! i also love kale chips. can't wait to try your version. i've baked them at a higher temp for less time. have you ever tried soy sauce? pretty tasty.
  29. [...] the Caribbean. The coconut chips may not be quite as easy to make as the beloved and ever popular kale chips, but these are seriously [...]
  30. Linda said… February 2, 2010
    Meghan your kale chips are awesome have you tried using any other types of greens instead of kale? They are the talk of the staff lounge at my school. We have been exchanging stories - sucesses and failures of making them. Thanks.
    • I love that! I have tried chard which didn't work and someone I know tried bok choi which I knew wouldn't work. carrots sliced with a veggie peeler are great though, and I imagine spinach could be a good one- though might get crumbley.
  31. Melissa said… February 14, 2010
    Hi- I noticed there are a variety of kale types on market- to include green, curly, red curly, lucinato. Any preference? Differences noted? thanks!
  32. Hi! I'm over from EasyEco2Go. Just wanted to say I'm enjoying your blog and very intrigued with the whole Kale Chips thing. They look weird yet good!
  33. [...] 10-15 minutes until kale is dry and crispy Allow to cool. Can store in fridge for up to a week Crunchy Kale chips VN:F [1.8.3_1051]please wait...Rating: 0.0/10 (0 votes cast)VN:F [1.8.3_1051]Rating: 0 (from 0 [...]
  34. [...] are some links I found: ☉ Crispy Crunchy Kale Chips on Meghan Telpner’s blog. ☉ Kale Chips? Yes Please! on ☉ Basic Kale Chips [...]
  35. [...] are some links I found:☉ Crispy Crunchy Kale Chips on Meghan Telpner’s blog.☉ Kale Chips? Yes Please! on☉ Basic Kale Chips [...]
  36. [...] consider this Way Two of Kale Chips 5 Ways. You can find Way One here and the rest will be following over the coming weeks. To tantalize your taste buds- we’ve got [...]
  37. Susannah said… April 30, 2010
    I had never tried kale until I started making green smoothies. I am so excited to make my first batch of kale chips this afternoon. My Mom even wants the recipe to try them out! Thanks for posting recipes that are yummy AND healthy! :)
  38. [...] Way One: Lemon and Olive Oil [...]
  39. [...] Way One: Lemon and Olive Oil [...]
  40. Those don't look good in the picture but I was surprised with how well they tasted.
  41. [...] Keep Reading, Watch The Vid and Get The Recipe Share and Enjoy: [...]
  42. [...] Keep Reading, Watch The Vid and Get The Recipe Share and Enjoy: [...]
  43. Rachel Haynes said… March 6, 2011
    I know I am a bit late to the party here, but this remains my favorite recipe for kale chips and I have spread it far and wide amongst friends, especially those who thought I was out of my mind, who were diehard potato chip fans! I've also done it with collards and chard, whatever the market has. I halve the amount of olive oil because I'm nuts, but they turn out equally fabulous. The lemon juice really makes a difference. These cured my pretzel habit! Thanks again!
  44. [...] we took this and added it to this, and it made [...]
  45. Might be worth mentioning (I know this article has been up for a while) that that's 200 CELSIUS, which is about 400 Fahrenheit. We're not ALL Canadian, you know. :)
  46. chris said… June 23, 2011
    two things- 1. invest in a food dehydrator with a temperature setting. dehydrate your kale chips at around 120 degrees for 2 or 3 hours. once they dry out you need to put them in a plastic bag or they tend to rehydrate. 2. i make a simple sauce in a food processor with some raw cashews, nutritional yeast (not brewers), raw sweet onion, plum vinegar and a little water. should be slightly thick like tahini or apple sauce. the sauce is a little thick to toss the kale in. i use my hands to rub the sauce over the surface of the kale. then dehydrate. theyre amazing. i also like to use the flatter, purple kale as opposed to the curly kale. makes a more tender, melt in your mouth chip. to get more in the dehydrator at once (yer gonna eat a LOT of these, trust me) i fold the kale leaves in half after i rub the sauce on them. gives em a little more texture.
  47. [...] Kale Chips: Lemon and Sea Salt [...]
  48. [...] came across this recipe for Crispy Crunchy Kale Chips on the “Making Love in the Kitchen” blog.  My first batch of kale chips were a little too tart and salty for my liking, so I added some [...]
  49. Debra said… October 24, 2011
    I love the kale chips but through experimentation have learned that you really only need about 1 teaspoon of oil per bunch - you just have to mix it well. There's some moisture left on the leaves from rinsing anyway which helps hold in the seasonings. My favorite go-to seasoning is equal parts turmeric, garlic powder and black pepper. I also toss in some sesame seeds and WOW....I can hardly stop eating them. I find they keep very well in storage containers with lids - usually a week or more, even though I live in a humid climate.
  50. [...] Kale Chips and Raw Chocolate Clusters. [...]
  51. [...] Raw kale  (though of course you could also bake up a batch of kale chips) [...]
  52. [...] know that I have an affinity for Kale chips. Kale chips, however crunchily delicious they are, are not the best chip for dipping or spreading [...]
  53. [...] on the web because there are lots and lots of recipes and tips for doing it that way (like here, here and here). One warning though…making kale chips is addicting.  I have another batch [...]
  54. [...] •Kale Chips (of course) – high in vitamins and minerals, low in calories [...]
  55. Coconutgal- you are adorable!
  56. Danielle Nerman said… July 16, 2009
    I make these all the time! Except I toss them in apple cider vinegar and sea salt. Delicious.
  57. Great idea Danielle
  58. Burning anything until it is black and charred is carcinogenic. Keep your oven low so they get dehydrated and crispy, not burnt and crispy.
  59. I prefer to keep a low temperature so that the kale dehydrates rather than toasts. Either way works.
  60. You could totally try them with a dehydrator. Put it on one of the higher settings for 8-12 hours.
  61. If I may chime in on this, you can definitely put in the dehydrator. Just use a little less olive oil and really massage the kale down with your hands. Can put in at around 110 degrees or so. Definitely still come out crisp.
  62. Ooohh thanks. Cant wait to try them. My mother used to feed me Kale that had been boiled to death as a child and I used to gag on it. Havent tried it since then!
  63. Put them back in the oven and just keep baking them- or raise the temp a little and keep your eye on them. They'll crisp up. I promise!
  64. Love it Marie. Love it!

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