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Lemon & Garlic Kale Chips

You may have tried kale chips before and been disappointed, and let me tell you, so have I.

I’ve had some terrible $9 “cheezy” ones from Whole Foods and I’ve made a few failed batches myself. Now that I’ve worked out the kinks, rest assured, nothing beats these homemade kale chips.

I’m a big fan of this green leafy already, but since most people aren’t (yet), this is a great way to try it out.

Seriously though, I’ve had pre-teen boys gobble up a whole batch of these and ask… no beg… for seconds.

The challenge with kale chips is getting them crunchy without burning, so this recipe uses a lower oven temperature than you may have seen elsewhere. You can also use a food dehydrator, if you have one, and evade all chances of charring.

Let me show you the ropes to perfectly crisp Lemon & Garlic Kale Chips.

Lemon & Garlic Kale Chips

  • 1 bunch kale (10 large leaves or 15-20 small leaves)
  • ½-1 tsp sea salt, or to taste
  • ¼ tsp garlic powder
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice

Instructions

  1. Wash and thoroughly dry kale.
  2. Remove from stem by holding the stem end in one hand and using the other to pull off the leaf.
  3. Place leaves in a bowl with remaining ingredients. With clean hands, “massage” the kale so every little crevice is shiny with oil. Taste a little bit and adjust seasonings before baking. (c’mon, it’s pretty much kale salad at this point. It won’t kill you! And shh... this is the secret to well seasoned kale chips every. single. time.)
  4. Arrange kale leaves in a single layer on a cookie sheet.
  5. Bake at 300 degrees for 20-25 minutes, flipping half-way through.
  6. They are done when the kale is crisp and does not bend when you pick it up. Kale chips should be green, not brown or black, when they come out of the oven. (Alternatively, use a food dehydrator and dry for 4-8 hours, until crisp.)

Recipe Notes

Pro-tip #1: Seek out Lacinato kale (the one pictured below). Not only is the flavor more mild and less bitter, but the leaves are flat, so it dries out evenly in the oven. Lacinato kale chips blow curly kale chips out of the water. Trust me.

Pro-tip #2: Kale chips are super fragile, so don’t chop it into pieces before baking (unless you want kale chip powder). I bake the whole leaf (minus the stem) and break into bite sized pieces after baking.

Pro-tip #3: Save the stems for another recipe. I’ll either chop them up and saute like onions when starting a tomato sauce or stew, or put them (still whole) in a freezer bag for the next time I make homemade broth.

Lacinato KaleDe-stemming raw kaleWhat to do with kale stemsLacinato Kale ChipsLacinato Kale, Lemon & Garlic Kale Chips

If you weren’t on the kale chip bandwagon already, you are now. Welcome! … and you’re welcome.

I have more great vegetable recipes waiting for you in my ebook, Veggies: Eat Them Because You Want To, Not Because You Have To, which you can download for FREE via the box below.

This book is for you if you’re at a loss when it comes to making vegetables taste good. They should and will be just as crave-able as the other things on your dinner plate. So what are you waiting for? Grab your copy now!

Happy Kale Chipping!

Until next week,

lily-name

P.S. Already a kale chip fan? Tell me about your favorite recipe in the comments below!

Veggies: Eat them because you want to, not because you have to

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Lily Nichols is a Registered Dietitian/Nutritionist, Certified Diabetes Educator, researcher, and author with a passion for evidence-based prenatal nutrition and exercise. Her work is known for being research-focused, thorough, and unapologetically critical of outdated dietary guidelines. She is the author of two bestselling books, Real Food for Pregnancy and Real Food for Gestational Diabetes.

12 Comments

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  1. This is my favorite blog post ever! It addresses some of the snags I’ve run into with kale chips before. Can’t wait to try this method!

    • Nice to hear, TT. Check back after your next batch and let us know how they turn out!

  2. I love kale chips (and spinach chips!)…I actually don’t cook from a recipe when I make mine so I will have to give yours a try. I just use my hands to tear apart, season with coconut oil or olive oil, and what ever seasonings and spices I am in the mood for go on top. Bake and eat!!

    • Great tip, Stacey. I’m going to try spinach chips next. Yeah, I’m not a stickler on measuring things either. Sometimes I’ll just mix up one of my favorite salad dressings as the seasoning for kale chips. I have 8 of my favorites in this post. The Bacon Balsamic is pretty tasty with kale!

  3. Perfect timing, Lily. I’m going to put your claims to the test – we grew kale this year and I have two boys who won’t eat it.

    • DO report back, Beth! Just call them green potato chips. 🙂

  4. Seriously! This sounds amazing. Anything with lemon gets my attention. Yum!

  5. OMG! This looks so good! I usually make collard chips for my daughter (only way she will eat vegetables is in chip form). NOW I have another recipe, I’m so excited. Never thought about adding lemon in the recipe. Can’t wait to try this-YUM!

    • Collard chips are such a great idea! I’ll try that next batch.

  6. I have been wanting to try kale chips for a while now, I love the idea of adding lemon! Thanks for sharing your recipe 🙂

  7. Oh, I needed it! Thank you so much for the recipe. I love garlic + lemon.

    • It’s one of my favorite flavor combo’s too, Madeleine!

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