Recipe of the Week: Kale Chips

Kale Chips

Another favorite recipe everyone loves to munch is Mamas Kale Chips.  They are reminiscent of popcorn, with their crunch and saltiness.  Easy to make and fun to eat.

Kale is a cruciferous veggie, related to broccoli and cauliflower.  It’s an excellent source of beta carotene, Vitamin A, C, manganese, copper and calcium.  Like many leafy green veggies, the nutrient content is best absorbed when cooked, and eaten with some healthy fat.  This recipe delivers both healthy fat, and light cooking in an easy to bake and eat chip! Have fun with herbs and spices, these have been delicious with curry seasoning, and even cinnamon!


1 Bunch of Organic Kale

1 teaspoon Sea Salt

3 teaspoons Sesame Oil (or sunflower, olive, your favorite)

1 teaspoon Garlic powder or 2 cloves, chopped fine (optional)



1. Preheat oven to 300 degrees

2. Wash and dry kale thoroughly.

3. Use scissors to cut small chip shapes from the leaves.  Remove the leaf from most of the stem.

4. Put kale in a big bowl and add oil.  Massage oil into each leaf while thinking happy thoughts.

5. Sprinkle salt, garlic, or other herbs on the leaves.  Massage this in, as well.

6. Place kale in a single layer on a cookie sheet, and bake until crispy, about 30 minutes. Check on the chips every 10 minutes, or so, and toss them to make sure none of them overcook. When done, the edges should be crispy, with a few softer parts among the middles.

7. While still hot, you may sprinkle more sea salt, if desired.  Let cool and enjoy!