8:25 AM

Yep, I am talking to you about kale again. You all must be thinking I am some kale-eating fiend....but you are sorely mistaken. I think I have chowed down on kale 3 times in my whole life, and 2 of them are thoroughly documented on TMT. It's not a taste for everyone when raw - like in this salad I made - but when it's baked....ohmygosh, ohmygosh. The slightly bitter taste disappears, they crisp up, and are pretty darn good. I liken them to the Pringles of veggies. Once you pop, you can't stop.
1 bunch kale
1 tsp olive oil
1 tsp sea salt

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Recipe by AllRecipes // Photo by Triple Max Tons

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  1. Never had these, and definitely going to try them!!

  2. Love kale chips and haven't made them in forever, you've inspired me to make some this weekend!

  3. Is this the stuff that kourtney kardashian was feeding her brother when he was trying to loose weight? That episode always sticks in my mind because I'm curious about what the green stuff was!!

    In the Light of Style

  4. i'll have to give these a try...

  5. My kale chips always turn out soft. Any ideas to crisp them up? What am I doing wrong?

    1. Hmm...just googled around, and it seems like these could be the culprits:

      1. Be sure to thoroughly dry kale after washing it.

      2. Perhaps try a lower heat? This temp worked for me, but you could try dehydrating the chips by baking for a long time on the lowest setting on your oven.

      3. Lightly coat, don't drown, the kale with olive oil.

      4. Don't lay kale pieces on top of each other - lay them on a single layer, and give them space while they bake.

      Good luck!


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