Kale Chips

© 2012 REMCooks.com

We like chips but they are sooo high in calories, fats, not to mention transfats. We are always looking at substitutes with varying degrees of success. Baby Lady saw these and wanted to try them. So we did with a beautiful Chili Dog with an Oma Jalapeño Cheese Sausage on a Francesitos (Mexican Style French Rolls), with Super Bowl Chili-Texas Style, onions and a nice sharp cheddar cheese (Inasmuch as this dinner was a heart attack waiting to happen, we needed something healthy). Before I could post the recipe, we went on vacation (which was wonderful). I did, however, post a photo of the chips and dog on Facebook for our friends. Our friend Doug saw the photo and has been asking for the recipe for Kale Chips the entire time we were on vacation because of their low calorie count and health benefits. He also likes to poke me in the eye periodically. According to Doug, everybody but him has Kale Chips. So for our friend Doug, here is the recipe. They are really simple to make, have good flavor and a nice crunch to satisfy your crunchy craving.


  • 1 Bunch of Kale
  • Salt
  • Pam Spray
  • Red Pepper Flakes


Preheat oven to 350 F. Coat baking sheet with Pam.

Wash and thoroughly dry kale with a salad spinner. Place on paper towel and pat off all moisture. De-stem kale leaves and tear them into smaller, 2 inch pieces.

© 2012 REMCooks.com

Prepare a baking sheet by spraying Pam on sheet and seasoning the pan with salt and pepper so as to transfer to the kale. Next, lay kale pieces flat on a baking sheet and spray lightly with Pam and season with salt and red pepper flakes.

Place baking pan in preheated oven.

© 2012 REMCooks.com

Bake until edges turn brown but not burnt, roughly 10 – 15 minutes.

© 2012 REMCooks.com

Serve & Enjoy!

© 2012 REMCooks,com

7 thoughts on “Kale Chips”

    1. Thanks for dropping by and the comment. I like olive oil and we saw recipes using olive oil, canola oil, and spray. We opted for the spray beause you get such an even coating with the Pam spray. Next time we will try it with olive oil.

  1. Thanks! I find that starting with your recipes eliminates a lot of trial-and-error on my part. 350 F is a good oven temperature, insofar as the chips need to dry completely, and not steam in the oven. Drying the kale after washing it is also critical, both to keep the chips from steaming, as well as for the oil to stick.

    FYI, the main ingredient in PAM is Canola Oil. PAM also includes some alcohol, which helps droplet formation when the oil is dispersed in the aerosol. I may try Olive Oil next.

    1. Glad you liked the recipe and now are not alone in your kale chip quest. They are a nice substitute for Lays, etc. According to everything I have read, however, they do not keep more than 24 hours as they allegedly become soggy. Hmmmm…we left before we could find out. If you experiment, let us know.

      1. Thanks, Richard.

        In my experience, these chips don’t keep for more than about 10 minutes; the amount of time they last seems to be directly related to how many people are in your house when the chips come out of the oven!

        Even our parrot likes these (without salt). She is our resident expert on crunchy, green food.

        Now, I wonder about Collard, Mustard or Turnip Greens Chips as well …

      2. We cook ours to a little more ‘crisp’, they keep and we top salads with them, the kids eat them the next day in their lunches – no problem!

      3. Thanks for dropping by and the comment. Never thought about topping a salad with them but now that you mention it I’m sure it would be good. We found that they will last a few days after baking them if, of course, you don’t eat them as soon as you make them.

Food for thoughts

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