Making chips is one of my favorite things to do with kale.  They are SO easy to make, and they are a great snack to have around the house.  They are also so delicious in a veggie bowl to add a little crunch.  I added some leftover chips I had from yesterday on some avocado toast with eggs and hummus today (pictured below) and it was amazing!  I like to make mine with garlic and crushed red pepper, but you can add just sea salt and pepper for a simpler option.  They are also great with some parmesan cheese melted on top or a little nutritional yeast for my vegan friends! 






Crispy Kale Chips

Prep Time: 10 min I Cook Time: 20 min


1 bunch curly leaf green or purple kale
Extra virgin olive oil or Avocado oil
Crushed red pepper
Granulated garlic
Sea salt


1.  Preheat oven to 400
2.  Wash kale and take the leaves off of the stem
3.  Rip kale into 2 inch pieces (does not have to be exact)
4.  Place kale pieces into a salad spinner and spin until very dry
5.  Place dried kale in a large bowl, drizzle with olive oil or avocado oil (about 2 TBSP) and toss
6.  Place kale onto a large cookie sheet in a single layer
7.  Sprinkle with granulated garlic (I am pretty generous with the garlic), crushed red pepper, and a little sea salt
8.  Bake for 20 minutes, or until brown on the outer edges and crispy

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