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Salt and Pepper Kale Chips
4 cups Easy
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Ingredients (4)

  • 1 bunch dino kale, stems discarded and leaves torn into large pieces
  • 2 tablespoons olive oil
  • Freshly cracked black pepper
  • 1 teaspoon Maldon or other large-flake sea salt
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Nutritional Information
  • Calories85
  • Fat7.22g
  • Saturated fat0.98g
  • Trans fat
  • Carbs4.51g
  • Fiber1.85g
  • Sugar1.14g
  • Protein2.17g
  • Cholesterol
  • Sodium132.96mg
  • Nutritional Analysis per serving (4 servings) Powered by

Kale chips are so good that you don’t really need to do much to make them delicious, as evidenced by this recipe: Just a sprinkle of salt and pepper and we could eat them all without even realizing what happened.


  1. 1Preheat oven to 300°F. Wash kale and thoroughly dry in a salad spinner. Put kale into a large bowl, drizzle with oil, and toss to coat evenly.
  2. 2Arrange leaves in a single layer on 2 baking sheets. Bake, switching pan positions after about 10 minutes. Sprinkle with salt and pepper and bake until leaves are crisp but not browned, turning over as needed, about 5 minutes more. Let cool completely. Store in an airtight container up to 3 days ahead.
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