Kale Recipe

By: Dr. Kimberly Chan
"Here's my healthy and delicious alternative to store-bought potato chips. It is low in sodium, baked (not fried) and an overall healthier snack to eat. It uses a few simple ingredients and it is very quick to make as well."



  1. Preheat convection oven to 350 degrees F.
  2. Wash and thoroughly dry kale. Tear off kale leaves and discard large stems.
  3. Toss dry kale into a large mixing bowl and drizzle olive oil and add seasonings.
  4.  Massage kale with oil and be sure to use hands to distribute the oil and seasonings evenly.
  5. Spread the kale over 2 large baking sheets (or  adjust to batch size), ensuring the kale doesn’t overlap with each other to help them stay crisp while baking.
  6. (Optional step) Lightly sprinkle salt over kale. Salt to taste preference
  7. Bake for total of 7-8 minutes while watching closely since it can burn easily. You may flip kale leaves half way during the baking around the 4 minute mark or turn the pans around to ensure even baking.
  8. Once baking is complete remove from oven and let kale chips cool on the pan.
  9. Once completely cooled, store in room temperature and enjoy!
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