Kale Chips 4.000

Tippi Thole/The Washington Post

Apr 4, 2012

Leafy greens are missing from many modern diets, so Casey Seidenberg tempts her children with this recipe. The coconut oil and sea salt provide a kid-friendly mix of sweet and salty.

The leaves must be absolutely dry, or they won't crisp up during baking.

Servings: 4
  • 1 bunch curly kale (about 6 ounces, or 12 large leaves)
  • 1 tablespoon non-hydrogenated extra-virgin coconut oil
  • Sea salt

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Use your hands to remove the kale leaves from the stalks, tearing the greens into medium-large pieces. Discard the stalks. Rinse the leaves in cold water until clean. Dry thoroughly, using a towel or a salad spinner. Transfer the leaves to a large bowl.

Preheat the oven to 300 degrees. Have ready a large baking sheet lined with parchment paper.

Heat the oil in a small saucepan over low heat until the oil melts. Pour the oil over the leaves and toss to coat all of the leaves uniformly with the oil. Season with sea salt to taste, and toss to combine.

Arrange as many leaves as possible on the baking sheet in a single layer; do not overlap, or they will steam and become soggy. Bake for 5 minutes, then remove the sheet from the oven, turn the leaves over and bake for 5 minutes or until the leaves are completely dry and crisp but not burnt. Transfer the leaves to a rack to cool. Repeat to bake all of the leaves.

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Recipe Source

From Casey Seidenberg, co-founder of Nourish Schools, a nutrition education company in the District.

Tested by Jane Touzalin.

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