Raw Kale to Kale “Potato” Chips in 5 Minutes

Roast Kale


1 lb. fresh kale- any kind, any color

Extra virgin olive oil

Sea salt, to taste


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Wash and trim the kale. Be sure to remove the leaves off of the stems. Discard the stems and dry the leaves well.
  3. Spread the kale out on a baking sheet- size doesn’t matter but they will cook faster if laid out in a single sheet.
  4. Drizzle olive oil over the kale and shake around a little to get light coverage over all the leaves.
  5. Bake in the preheated over about 2-3 minutes.  Flip the kale and continue to cook another 2 minutes or so until the kale starts getting crispy
  6. Sprinkle sea salt to taste.
  7. Experiment with different veggies or different seasonings. When I’m in the mood for it, I even use a little Bragg’s Liquid Aminos for a slightly saltier taste.
  8. Eat and Enjoy!

One note of caution, I have been known to eat entire pounds of vegetables this way. If you are going to have company, plan to make enough for them and enough for you!

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