Crispy Kale Chips


 By Christy Bassett for the Organic Food Guide and NOFA/Mass

Eat more kale.  Because that’s the only way you’re going to get through the never-ending supply of these leafy greens that just keep on giving.  The many varieties of kale, as well as it’s cold hardiness and extended productivity, make this a vegetable that is available almost year-round in Massachusetts.  One of my favorite afternoon snacks is kale chips.  They are so versatile that they can be seasoned with just about anything in the spice rack to satisfy the person who likes variety but also likes to use that bottomless refrigerator drawer (or garden bed) of kale.  Experiment with garlic & Parmesan, rosemary & sea salt, or even chili & lime juice as added flavoring.  If you’re making it fresh from scratch at home, there are no worries about artificial additives or preservatives, so the only limit is your taste for adventure.

For the freshest, crispiest kale chips harvest straight from the garden or farm stand

Kale Chips


1 Bunch Organic Kale

1 Tbs Extra Virgin Olive Oil

1 tsp Sea Salt

Optional: other seasonings (such as garlic powder, chili powder, dried herbs, parmesan, etc.)

Use as much or as little seasoning as you like


  • Preheat oven to 350 degrees F
  • Line a baking sheet with parchment paper
  • Remove stem from leaves of kale. Rip or cut leaves into bite sized pieces, rinse in a colander, shake dry and place into a large bowl.
  • Toss kale pieces with olive oil and then spread onto baking sheet.
  • Sprinkle salt or desired seasoning on top.
  • Bake for 10 minutes, flip, bake for 5-10 minutes more until crispy but not burnt.
  • Remove from oven and cool on tray. Store in an airtight container for snacking.

Always double check your organic produce for stowaways before cooking