• Megan Sherer

Easiest Ever Kale Chips

Okay, let me start out by saying I used to HATE kale. With a passion. I didn't understand why people liked it, and was honestly pretty convinced they were all lying.

But one day I started to put it in smoothies and discovered I didn't really mind the taste there. Then I came across some really well-done kale salads at different restaurants and admitted that maybe I was ready to give it a chance. It's still not my green of choice (baby spinach all the way!), but I do enjoy it if it's prepared right.

Deceivingly delicious.

So it's no surprise that I had ruled out ever trying kale chips. But one day I thought what the heck, let me see what all the hype is about. And to be honest, I kind of love them. They can be a delicious, salty, savory alternative to less-healthy snack options, and they are full of vitamins, minerals and fiber necessary for a healthy gut. So I did some experimenting and realized that they are actually incredibly easy to make too. And this recipe is the proof!


1 bunch kale, rinsed

Olive oil

Lemon juice

Himalayan salt


Garlic powder


1. Preheat oven to 275 degrees farenheit. Rinse and tear kale into bite-sized pieces, and then place into a large mixing bowl.

2. Pour 2 tbsp extra virgin olive oil and 1 tbsp over the kale and massage well. Then sprinkle in pepper, salt and garlic to taste and massage once again until well combined.

3. Spread kale evenly onto a baking sheet.

4. Bake kale for 25-30 minutes, or until crispy and slightly golden. Let cool and enjoy! I would say try not to eat them all in once sitting, but there's no reason you shouldn't (and good luck with that anyways)!




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​© by Megan Sherer

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