Massaged Crispy Kale Chips
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: Approx 2.5 cups
  • 1 head of flat or curly kale (about 10 to 15 leaves)
  • 1 tablespoon extra-virgin olive oil
  • Pinch of finely ground sea salt
  1. Preheat oven to 250 F
  2. Rinse and thoroughly dry kale leaves
  3. Pull kale leaves from the middle woody stem; rip leaves into bite-sized pieces, place in a large bowl
  4. Massage leaf pieces by gathering a handful of leaves and gently crushing in your hands. Repeat until all leaves feel less rigid.
  5. Pour olive oil over leaves, sprinkle with a pinch of salt. Continue massaging until leaves are well coated with oil and salt
  6. Transfer leaves, and any remaining salty oil in the bottom of the bowl, to a sheet pan; spread evenly in a single layer
  7. Place pan in oven. Bake 20 minutes. Turn pan and bake an additional 20 minutes. Check for crispness and continue baking if leaves are not crisp, checking every 7 minutes.
  8. When leaves are crisp and delicate, remove from oven. Let cool. Eat immediately.
Kale chips may be kept refrigerated in an airtight glass container up to 7 days, but will need to be crisped up again in the oven.
Recipe by This Honest Food - Real Food Recipes + Holistic Living at