Kale Krisps

Serves 4



1 bunch kale (about 6 cups loose leaves)

2 tsp. extra virgin olive oil

1 tsp. sea salt


Optional additional seasonings:

1 tsp. garlic powder

1 tsp. chili powder

½ tsp. onion powder

½ tsp. smoked paprika

¼ tsp. cayenne pepper




  1. Preheat oven to 300 degrees F and line 2 large baking sheets with parchment paper
  2. Remove leaves from the stems of the kale and roughly tear into large pieces
  3. Place kale leaves in a large bowl then add the oil and toss until kale leaves are well covered
  4. Sprinkle the sea salt and other seasonings and toss to combine
  5. Spread the kale out evenly onto the two baking sheets in a single layer. Make sure they aren’t piled on top of each other and have a little room to breathe while baking
  6. Bake for 10 minutes then rotate the pans, also flipping them in the other direction then bake for another 12-15 minutes, until leaves begin to firm
  7. Remove from oven and allow leaves to cool on the baking sheets for at least 5 minutes before removing pieces from the baking sheets (this allows them to get crispy!)
  8. Enjoy right away, as they lose their crispness over time



Note: You are welcome to do ½ bunch and save the other half for another day or time if you don’t need 4 servings