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4-Ingredient Kale Chips – A Tasty & Healthy Snack

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack


  • 1 bunch kale rinsed, dried, de-stemmed, chopped into bite-sized pieces (approximately 9 cups of kale leaves)
  • extra virgin olive oil (enough to coat the leaves, the amount may vary)
  • freshly ground black pepper (to your taste)
  • kosher salt (to your taste)


  • Place kale leaves on a lined baking sheet in one layer. If too many leaves for one sheet, divide leaves onto two baking sheets.
  • Drizzle olive oil onto the kale leaves and massage the oil into the leaves. Be sure that all leaves have been coated.
  • Add salt and pepper to your taste, being sure to mix all leaves as you go to ensure even distribution. If you are unsure of how much salt and pepper to use, I suggest starting with a little bit prior to baking, then adding a bit more once you’ve tasted them in the end, if needed.
  • Preheat your oven to 350 degrees Fahrenheit. Bake your kale leaves for 15-20 minutes until they have reached the crispness of your liking.


If you are baking with two baking sheets, you may need to rotate trays mid-bake. For instance, move bottom tray to the top oven rack and vice versa, to ensure even cooking.
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