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Kale Chips

Wait until these roasted kale chips cool completely before storing so you retain crispy kale status


1 bunch kale, stems removed and leaves torn*
1 tablespoon olive oil
¼ cup almond meal or enough to thoroughly coat kale
¼ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper
Pinch of red chili flakes or smoked paprika (optional)

*Works best with Dino/Lacinato kale.


  1. Preheat oven to 325 degrees F. Lightly grease a large baking sheet, set aside.
    In a small bowl, mix together almond meal, garlic salt, pepper, red chili flakes or smoked paprika. Set aside.
  2. Place torn kale leaves into a large mixing bowl. Add olive oil and massage with your hands until every single piece of kale is coated. If necessary, add more olive oil 1 teaspoon at a time until the kale is thoroughly coated.
  3. Sprinkle the almond meal mixture over the oil-coated kale chips. Toss the mixture carefully with tongs.
  4. Add the kale leaves to the baking sheet in one layer. Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through. Once brown and crispy, let cool completely on the baking sheet.
  5. Enjoy and store any remaining chips in a container with a loosely-fitting lid or one that is loosely covered in plastic wrap, they will remain crispier longer.