Olive Oil and Sea Salt Kale Chips

Kale chips are one of those things that are so expensive to buy and SO easy to make. I typically make at least two heads of kale at a time when I make them, as my children alone can eat a batch in half an hour. Use this recipe as a template to add or subtract as you please. In the past, I posted another kale chip recipe using nutritional yeast and a bunch of spices. Those are delicious too, but this recipe is three ingredients. It's SO simple. Even if you do not like to cook I promise you can make these! 


  • 1 bunch of kale- leaves washed and dried (stems discarded or frozen for juicing)
  • 1-2 tablespoons olive oil
  • Sprinkling of sea salt

Preheat your oven to 300. If your oven has a convection setting, this would work wonderfully. If not, it is not a problem! I did half of my kale with it on, and half off to see the difference. The convection chips were slightly crisper, but both ways were crispy and delicious! 

Make sure your kale leaves are very dry. If they are not, the chips won't be as crispy, and you may end up with a chewier kale leaf. 

Rip them into large pieces and put them in a bowl. Pour over some olive oil and massage very well. You want each part of each leaf to be covered and coated to ensure even crispiness. 

Spread them over two parchment-lined baking sheets. You don't want to overcrowd them. (They will steam then, and once again, you will end up with chewy, rather than crispy chips.) Sprinkle with a little sea salt. 

Bake the chips for 10 minutes. Rotate the pans and flip any large leaves over. Bake another 15 minutes or until crispy. 

Once you pull them from the oven, let them sit for 5 minutes to firm up a bit. 

Put them in a large bowl and dig in!