Kale Chips

This is a healthy, delicious, and easy-to-make snack food. I was introduced to kale chips from a friend in my UO Urban Farm class this summer. She swore they were to die for, so naturally I had to make them and see for myself.

Kale is a form of cabbage that doesn’t form a head with its central leaves. It comes in many different forms, including Leafy Green, Russian Red, Scotch Curled, Leaf and Spear, Dwarf Blue, Ragged Jack, Cavolo Nero (black cabbagge), Tuscan, Lacinato and Dinosaur kale. It’s high in beta carotene, vitamin K, vitamin C, lutein, rich in calcium, has powerful antioxidants, is anti-inflammatory, and contains sulforaphane, a chemical believed to have potent anti-cancer properties. Plus it’s a little-known vegetable that’s incredibly delicious!


1 bunch fresh kale

1 tablespoon olive oil

1 teaspoon salt

1. Preheat oven to 350 degrees Fahrenheit

2. Thoroughly wash and dry the kale leaves

3. Remove the leaves from the thick stems and tear them into bite size pieces

4. Place kale on a cookie sheet (parchment paper optional). Drizzle with olive oil and salt

5. Bake until the edges are slightly brown but not burnt (10-15 minutes)

Food for thought

Appetizers are those little bits you eat until you lose your appetite.


Fact: this completely holds true with kale chips!


Tags: ,

Categories: Snack


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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