Lemony Kale Chips

Need a healthy snack to satisfy those salty, crunchy chip cravings?  Insert- kale chips.  

Kale chips are quick and easy to make.  I use green curly kale to create these chips, but any variety of kale will work.  Kale chips would work great in a dehydrator, but since many of us don’t own that piece of equipment, this recipe uses the oven.  I used a lemon flavor, but you can use almost anything you want.  Try garlic and onion powder for a savoury chip, or add a dash of cayenne if you like some heat.  The options are endless!

Learn why I love kale so much here.


Lemony Kale Chips

Crispy, crunchy kale chips with a lemony kick.  

Servings 2
Author Kaylee Woolhether


  • ½ bunch kale leaves
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • ¼ tsp salt


  1. Preheat oven to 300 degrees F.
  2. Line baking sheet with parchment paper.
  3. If you have recently washed your kale, ensure the leaves are fully dry. Remove the thick stems from each piece of kale. Rip the leaves into large pieces and place in a bowl.
  4. Pour the olive oil over your kale leaves. You want the leaves to be coated but not soaking. Use your hands to massage the oil into each piece of kale.
  5. Add the lemon juice and the salt, stir or massage more to combine.
  6. Place the kale chips in a single layer on the parchment lined baking sheet. Spread them out evenly, with the kale leaves opened up and spread out so the leaves aren’t touching too much.
  7. Place your tray in the oven and bake for 10 minutes. After 10 minutes, rotate the baking sheet or flip the kale chips, either way will work. Place tray back in oven and bake for another 10-15 minutes. You want the kale chips to look dry and shrunken, but not overly browned or burnt.
  8. Remove from oven and let cool for about 5 minutes. This will firm the kale chips further.
  9. Enjoy immediately or store in a brown paper bag for the next day.

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