Easy Baked Kale Chips

Easy Baked Kale Chips | The Paleo Diet

Kale is often touted to be one of the healthiest vegetables on the planet. It belongs to the Brassica family which includes cabbage, collard greens, and broccoli. Kale’s nutrient profile is outstanding when it comes to the antioxidant Vitamins A, C, and K. In fact, 1 cup of kale will supply your body with the 1180.1% of the %DV requirement for Vitamin K. It also has many sulfur-containing phytonutrients. When compared to all other vegetables Kale ranks superior in antioxidant concentrations.

If you’re following Paleo, consider incorporating this nutritious vegetable in your diet. Where to start with this leafy green? Give our baked kale chips a try – an easy baked, delicious snack to keep your hunger at bay.


Serves 3-4

  • 3-4 large leaves of kale (preferably organic)
  • 1 Tbsp Coconut or olive oil
  • Favorite Paleo spice medley


1. Preheat oven to 350° F.

2. Rinse kale leaves and shred each leaf into chip-sized pieces, discarding the center stem.

3. In a Tupperware container, add coconut or olive oil and Paleo spices. I personally prefer sage, basil, red pepper flakes, black pepper, and oregano or thyme.

4. Seal container and toss ingredients until all leaves are fully coated.

5. Spread seasoned kale leaves on a non-stick cooking sheet. Make sure that each leaf is completely opened and not crumpled to ensure even cooking.

6. Place the kale chips in the oven and bake for 12 minutes or until crisp around the edges.

7. Remove the kale chips from your oven and place them in a bowl or plate to cool.

8. Enjoy!


Kyle Cordain, The Paleo Diet Team

About The Paleo Diet Team

The Paleo Diet TeamThe Paleo Diet, the world’s healthiest diet, is based upon the fundamental concept that the optimal diet is the one to which we are genetically adapted. The therapeutic effect of The Paleo Diet is supported by both randomized controlled human trials and real-life success stories.

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“4” Comments

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  10. My wife makes kale chips. She uses a lower oven temperature of 250 degrees, and uses a rack instead of a baking sheet. This came from Jacques Pepin. And Barbara, try making oven baked plantain chips. They are a bit of a pain to make, but they are crunchy and sturdy enough to use with salsa and other dips.

  11. My daughter dehydrates kale leaves in a fruit and vegetable dehydrator. They ARE crispy and savory with just a few spices added.

  12. I made these. They taste good, but are feathery light not big crunchy like potato chips. Do you have any other snack ideas for a big crunch? Celery and carrots are getting old real quick.

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