The secret to perfect kale chips

January 7, 2014

meet-kaleKale’s one of those super-food vegetables that’s so good for us that we feel guilty if we don’t eat it.

But not everyone likes it. I’m one of those–kale by itself is bitter and the stems are fibrous–when someone says “kale salad” I shudder. But put it in a vegetable soup, juice it or make chips? I’m all over it.

Kale chips are such a great snack–healthy, with a satisfying crunch and maybe even a teensy bit of salt for your craving.

I’ve had wins and I’ve had epic kale chip fails, and I think I know the secret to perfect kale chips:

  1. Make sure the kale is completely dry before you bake the pieces. Completely.
  2. Remove the bitter and fibrous stalks. Just rip the leaves off them.
  3. Do not pile chips on top of each other on the baking pan.
  4. Check them after five minutes.


p>Here’s my recipe for baked kale chips, right HERE.

11 comments on “The secret to perfect kale chips
  1. My daughter and I needed some guidance on the kale chips…thanks so much. We will be following your directions this week!

  2. Helene Cohen Bludman says:

    I tried these recently — yum! Thanks for the tips.

  3. Laura Kennedy says:

    YUM! I love home made kale chips! And I’ve become a big fan of all kinds of kale. Two favorite kale recipes:

    Breakfast: Cook bacon, remove from pan. Turn off heat; put finely chopped (regular) kale into the bacon fat, saute for a few minutes, add chopped shallots. Turn up heat as necessary; make sure kale is well sauteed (dark & roasted-looking) before adding beaten eggs (with a little cream if you want). Cook until eggs are done, enjoy with bacon. For extra good yumminess, enjoy with a little beet sauerkraut. I normally hate sauerkraut, but have become addicted to this kind, eaten with this meal.

    Dinner: Saute half a cup of faro with chopped shallots & garlic in a little fat (I like to use duck fat). Add a generous amount of good chicken broth & some dino kale (like your photo above) that has been de-ribbed and chopped. Cook approx 30 minutes. This recipe is very adaptable & forgiving. Be sure to use enough broth so that it’s still a little bit soupy at the end.

  4. donna says:

    I have read of these often…and Pinterest is FULL of ideas, but this is plain and simple. JUST what I need :). Thanks for sharing.

  5. Lisa Flowers says:

    I keep hearing such good things about kale chips. So, I’m going to have to try them. I just need to figure out how to introduce them to my son. 🙂

  6. Off to click your link!

  7. I LOVE kale. Fresh is best, but the frozen in the bag from Whole Foods is a great freezer staple. I like it sauted with a little hot sauce or vinegar to finish.

  8. Roz Warren says:

    Epic Kale Chip Fails! Love it. I’m totally going to name my rock band Epic Kale Chip Fails (if I ever start a rock band.)

1 Pings/Trackbacks for "The secret to perfect kale chips"
  1. […] our main course.  You don’t know how to make them? Or yours don’t turn out so well? Here’s my secret to making perfect kale […]

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