I am going to admit something, I don’t love kale. I’ve tried and unless it’s doused in salad dressing (which ruins its health benefits), I’m just not a fan. But, I do LOVE baked kale chips. And I have become really good at making them. A few years ago someone gifted me a ton of kale. To be honest, they didn’t want it. So I got to work perfecting my healthy chips.
Health Benefits of Kale
Kale is considered a superfood and comes from the cabbage family. It’s loaded with vitamins and minerals.
- Vitamin A (important for eye, bone and immune system health)
- Vitamin C (helps defend against colds and chronic disease).
- Vitamin K (for blood clotting and bone building)
- Folate (brain development)
- Healthy fats
- Minerals such as phosphorus, potassium, calcium and zinc*
How To Make Kale Chips
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Crispy Garlic Kale Chips
Yields: 6 servings
Prep: 5 minutes | Cook Time: 10-15 minutes | Total Time: 20 minutes
Ingredients:
- 2 bunches fresh kale
- 3 tablespoons avocado oil
- 5 cloves garlic, minced
- 1 teaspoon sea salt
- Shredded parmesan cheese
Directions:
- Preheat oven to 300 degrees F.
- Remove and discard large stems from kale. Tear kale leaves into large bite size pieces.
- Rinse kale and dry thoroughly. A salad spinner works well to help remove most of the water from the kale leaves.
- Add the kale to a large bowl. Pour avocado oil over the kale. Toss and massage the oil into the leaves.
- Transfer kale to two baking sheets. Be sure to keep the leaves in a single layer and not overcrowd the pans.
- Sprinkle the kale with freshly minced garlic and sea salt.
- Place in preheated oven for 10-15 minutes, rotating the pans halfway through.
- Allow the kale to cool for 3-5 minutes. Sprinkle on shredded parmesan cheese and enjoy!
Notes:
- Kale chips are best eaten within 1-2 days
- To store: place in an airtight container
Crispy Garlic Baked Kale Chips

Ingredients
- 2 bunches fresh kale
- 3 tablespoons avocado oil
- 5 cloves garlic, minced
- 1 teaspoon sea salt
- Shredded parmesan cheese
Instructions
- Preheat oven to 300 degrees F.
- Remove and discard large stems from kale. Tear kale leaves into large bite size pieces.
- Rinse kale and dry thoroughly. A salad spinner works well to help remove most of the water from the kale leaves.
- Add the kale to a large bowl. Pour avocado oil over the kale. Toss and massage the oil into the leaves.
- Transfer kale to two baking sheets. Be sure to keep the leaves in a single layer and not overcrowd the pans.
- Sprinkle the kale with freshly minced garlic and sea salt.
- Place in preheated oven for 10-15 minutes, rotating the pans halfway through.
- Allow the kale to cool for 3-5 minutes. Sprinkle on shredded parmesan cheese and enjoy!
Notes
- Kale chips are best eaten within 1-2 days
- To store: place in an airtight container
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 87Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 383mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 2g
Source: WebMD
You may also like to try more of our healthy recipes: Easy to Make Low Carb Mediterranean Chicken In a Skillet, and Must-Try Paleo Sweet Potato Tuna Cakes Recipe.
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I’ve made kale crisps before, and like you, I’m not a huge fan of kale but do enjoy the crisps. I’ll give this recipe a while! Thx
Let me know what you think! I love them and hope you do too.