Kale Chips

crunchy kale chips

Kale is somewhat of a nutritional powerhouse. It’s a leafy green vegetable in the Brassica family, which includes Brussels sprouts and cabbage. The main three types of kale are curly, dinosaur (Lacinato), and ornamental. Kale is loaded with vitamins K and A and is a good source of vitamin C. One reason you should make kale a regular part of your diet is that its risk-lowering benefits for cancer have recently been extended to at least five different types of cancer: bladder, breast, colon, ovary, and prostate.

You can use kale in dips, soups, stir-fries, and even as snacks, such as in this recipe.

Crunchy Kale Chips

6 cups kale, ribs removed and torn into bite-size pieces
1 tablespoon extra-virgin olive oil or coconut oil
1/2 teaspoon garlic powder
1/2 teaspoon salt 

Preheat oven to 400 degrees. Lightly oil an 11 x 17-inch baking sheet. Place kale in a large bowl, and add olive oil, garlic powder, and salt. Use your hands to incorporate into leaves so that they are well coated. Spread leaves on baking sheet. Bake 12-15 minutes or until crispy.

Recipe Notes

  • You can also cook these chips in a dehydrator for 2-3 hours at 135 degrees (or until crispy).
  • Use 1/2 teaspoon Taco Seasoning or chili powder instead of garlic powder; omit salt.
  • Store unused portions in an air-tight container. To reheat, place in a 400-degree oven for about 5 minutes to make crispy.


  1. I’ve seen this recipe before but I’m afraid to try it 🙁
    Do your children like these?

    • You need to try this recipe! 🙂 Yes, my kids do like them. They enjoy the crunch. Plus, these chips are just fun to eat! (When you’re not on the fast, add a little Parmesan cheese. They’re really good that way)

  2. I was new to eating kale, but I bought it and tried it and loved it!!! Only to find out later I didn’t have kale, but bok savoy! It was so funny but both ways are delicious! Thank you for all you do for this website!

  3. Barb O'Brien says:

    I found that the flat leaf kale works great in making kale chips. I also found out that I needed to keep the pieces bigger than bite size, other wise I ended up with kale crumbs. Hope this helps every one.

  4. I’m trying to do this fast. But I don’t even know where to start. Any advice on how to start this?

    • I recommend getting a copy of my book, The Ultimate Guide to the Daniel Fast. It will be a HUGE help to you! You can get it in most bookstores. I’m glad you’re interested in seeking the Lord through prayer and fasting!

  5. FAITH HOLTON says:


  6. I absolutely love your website! The recipes are great! I’ve decided to continue using your recipes after the fast is over. They’re delicious and healthy. I feel better spiritually, mentally and physically. Love your videos of encouragement. Thank you for being there for all of us who went on the Daniel Fast.

    • Sandy, I appreciate your encouragement so much! I’m blessed because you’ve been blessed! Thank you for participating in the Jan 2015 Online Daniel Fast. May the Lord continue to strengthen you with power as you serve Him this year!

  7. Nancy Cardoza says:

    Day 17 of Daniel Fast…your book and God’s grace is giving me success. The devotions and spiritual guidance to incorporate prayer WITH fasting are pivotal. My 21st day will be a total fast as it coincides with my foot surgery. God is working in me His peace, comfort and confidence. I have loved every recipe tried thus far! Today is the Kale soup, and Stuffed Bell Peppers. I’ve been freezing a portion of everything made so husband can heat and serve during recuperation…not to prolong the fast but because I feel so much better eatting this way. Thank you Kristen.
    P.S. down 9 lbs now

    • I’m so glad you’ve been blessed by the book and recipes! And, thank you for seeking the Lord through the Daniel Fast. Also, way to plan ahead with the meals for after your surgery. I’m sure your husband appreciates that! I pray God will continue to strengthen you as you serve Him!

  8. Jennifer Donato says:

    I made these Kale Chips tonight but I added a little ground pine nuts. They are amazing!!! I read from another recipe on your site that pine nuts taste like parmesan cheese. This proves that point. Enjoy! This will be a snack for years to come!

  9. adrienne fincher says:

    Love this recipe tried it last year and kept making them. I thought of them today because I had bought a lot of kale and forgot how I made it.. The “parmesan cheese” adds to it as well. Have to find the pine nuts. I love experimenting and want to make the fast a way of life for me this year.

    • Hi, Adrienne! Thanks so much for your comments. I’m glad you like this recipe. 🙂 I pray that God will bless you abundantly this year as you seek and serve Him!

  10. Christine Thornton says:

    I want to try these. Will they stay crisp for long stored in an airtight container? Im wondering if I should try to make a lot at one time or just enough for one or two people at a time.

    • Hi, Christine! They will not stay crisp in a container. But you have two options: 1) you can make only what you’ll eat in one sitting, or 2) you can heat them back up after storing them in a container. They will get crisp again if you do. Thanks for your question!