Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Kale Chips Recipe

kale chipsKale is the new superfood, the darling of healthy nutrition folks. And it’s an honor that’s well deserved. Kale, a dark, leafy green vegetable that’s easy to grow in pots or in your garden, is loaded with vitamin A,C, K, and B6, and minerals like manganese, copper and calcium. It’s also a great source of fiber, the indigestible parts of plants that help keep your digestion happy and you ‘regular.’ Some research indicates kale may help lower cholesterol and fight a number of cancers.

Our friends at MediFast, the weight loss program folks, offer this easy-peesy recipe for Kale Chips. They’re crispy and delicious and a terrific alternative to high-fat potato or corn chips. Your kids will love ’em and so will you.

Recipe courtesy MediFast

Kale Chips Recipe


Prep time: 5 minutes

Cooking time: 12 minutes

Yield: 4 servings


  • 1 large bunch kale (about 6 cups), tough stems removed, leaves torn, washed
  • 1 Tbsp extra-virgin olive oil
  • ¼ tsp salt
  1. Position racks in upper third and center of oven, and preheat to 400° F.
  2. Pat kale dry with paper towel; transfer to a large bowl.
  3. Drizzle kale with oil, and sprinkle with salt. Massage the oil and salt onto the kale leaves to evenly coat.
  4. Fill two baking sheets with a layer of kale, making sure the leaves don’t overlap.
  5. Bake about 8-12 minutes, until most leaves are crisp, switching the pans back to front and top to bottom halfway through. (If baking a batch on just one sheet, start checking after eight minutes to prevent burning.)
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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.