Harvest of the Month

Homemade Kale Chips
Fresh kale

These baked kale chips satisfy the craving for both crunchy and savory, and yet are still healthy!


  • 1 large bundle curly green or purple kale
  • 1-2 Tbsp avocado oil
  • Seasonings of choice (Recommend pinch sea salt, and 1 tsp cumin powder, 1 tsp of garlic powder, or 1 tsp chili powder, or 1 tsp curry powder)


Preheat oven to 350˚F. Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.

Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.

Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking. Optional: Line the baking sheet with parchment paper to help ensure crispiness.

Bake for 7-10 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.

Remove from oven and let cool slightly - chips will crisp up even more once out of the oven.

Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.

Recipe: Adapted from Minimalist Baker

PREP TIME 5 minutes COOK TIME 25 minutes

Servings: 4