Kale Chips

Who can resist salty, crunchtastical snacks?!

Kale has been in the limelight as a healthy and versatile superfood and it’s staked a prominent presence in the chip world—kale chips are popping up in restaurants and hitting grocery store shelves. But you don’t have to go out or splurge on a fancy bag of prepackaged kale, satisfy your salt fix with a little DIY up in your kitchen!


Homemade kale chips are economical, amazingly simple to prepare and you control the ingredients. Try any kale you please—curly kale, Tuscan kale, Red Russian kale, and don’t even think about throwing out those beet greens, turn them into salty, crunchy chips! Customize your kale with seasonings such as curry, nutritional yeast, sesame seeds, infused olive oil or freshly grated Parmesan.  Go ahead get crazy with kale!

Before you begin crispifying your kale, I will let you in on a secret to successful crunchiness—you will need this gadget: Misto Olive Oil Mister or as I refer to it, a MOOM!

So, find yourself a MOOM, follow the instructions and get misting!

Kale-2.0PicMonkey Collage

Kale Chips
Serves 4-6

2-3 heads of Kale
Extra Virgin Olive Oil
Sea Salt
Parchment Paper
MOOM (Misto Olive Oil Mister)

De-stem Kale
Preheat oven to 275°F

Wash and remove the tough stems from the kale.  I find the most efficient way to de-stem kale is to grab the bottom of the stem with one hand while sliding your other hand along the stem, easily pulling the leaf away.

Next line a baking sheet with parchment paper.

Spread the kale leaves onto the parchment lined baking sheet.  Mist with olive oil and season with sea salt. Flip the leaves over and repeat on the other side.

Bake on the center rack of the oven for about 20 minutes (I flipped my kale over about half way through to ensure even cooking)

Enjoy warm or cool.  Keep fresh in a Tupperware container for a few days.

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