Kale Chips: 2 Delicious Ways


I want to convert you into a kale chip lover. And I have good track record. I’m proud to say that I’ve converted many people into healthy foodies! So what are kale chips? They are dehydrated bite sized pieces of kale with various concoctions of deliciousness. Basically, they will take on the taste of whatever you season them with.

Here’s are my two fave kale chip recipes – the directions are the same for both, so I will include the method after I list both of the ingredients lists:

Lemon Pumpkin Seed Kale Chips

  • 1 bunch of kale, washed, removed from stems into large bite sized pieces
  • 1 tbsp extra-virgin olive oil
  • 2 good pinches of high quality sea salt
  • Handful of pumpkin seeds
  • Squirt of half a lemon

Curry Spiced Kale Chips

  • 1 bunch of kale, washed, removed from stems into large bite sized pieces
  • 1 tbsp extra-virgin olive oil (EVOO)
  • 2 good pinches of high quality sea salt
  • 2 tsp your favourite curry powder. I used a dash of my fave organic curry powder which I buy in bulk, then an extra pinch of cumin and turmeric.

Method: Preheat your oven (if you don’t have a food dehydrator) to 200F (SUPER LOW TEMP). If you have more time available to you, then put it at the absolute lowest temp possible. Place your kale into a large bowl and pour EVOO over the kale, then sprinkle the sea salt. Massage the kale with your fingers – yes, you are pretty much molesting your kale. Then spread the kale out on to a large cookie sheet. Sprinkle the remaining ingredients on top and pop in the oven!

Now every oven is different so this can take anywhere from  2 to 3 hours. I get anxious near the end (anxious to eat them that is) and always turn the temp up a little higher to cook them faster. You will find a variety of ways to make kale chips online but I do NOT reco cooking them in 5 or 10 minutes at like 400F. What’s the point? You are killing everything alive in the kale and that’s the whole point here – to dehydrate them slowly. Of course the most nutrient-dense way is to use a food dehydrator but since I don’t have one, this is my method.

Tips on making the perfect kale chips:

  • Don’t overdo the EVOO. Trust me on this one guys! It will seem as if you need to add MORE evoo, but you don’t. Stop at 1 tbsp, otherwise they will be a schloppy mess!
  • If they are soggy, open the oven door and let some of the moisture out of the oven. You may have left them too wet after washing them before putting them in the oven, so make sure they are dry prior to seasoning.
  • Don’t be shy with the sea salt. This is what makes them taste so gosh darn good!
  • Do make sure you buy organic kale. Kale is highly sprayed with pesticides and listed as one of the dirty dozen.
  • Do be patient! Every morsel is worth every minute waiting.

Kale is probably one of the most nutrient dense foods on planet earth and I get really excited talking about it because it’s truly a gift from mama earth!

Aside from the taste, here are some facts about why kale will make you joyous. Check this:

  • Cancer prevention: The sulfur-containing phytonutrients in kale activate detoxifying enzymes in the liver that help neutralize potentially cancer-causing substances. This reduces the risk of bladder, breast, colon, ovary, and prostate cancers, as studies with kale have shown us.
  • Excellent source of vitamins: A (good for your eyes), C (antioxidant and immune support), K (bone-building), B6 and manganese and a good source of dietary fibre and minerals. This mixture of vitamins is also very beautifying both for your skin and promotes shiny healthy hair.
  • Over 45 different flavanoids: With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress, according to WH Foods database.
  • Good source of carotenoids, especially lutein and zeaxanthin. These carotenoids protect your peepers similar to how sunglasses do and prevent damage from excessive exposure to ultraviolet light.

Now maybe this recipe can get into the hands of Anderson Cooper (CNN guy) because apparently he didn’t know what kale was… perhaps he needs to try my kale chips? :)

Joy McCarthy

Joy McCarthy is the vibrant Holistic Nutritionist behind Joyous Health. Author of JOYOUS HEALTH: Eat & Live Well without Dieting, professional speaker, nutrition expert on Global’s Morning Show, Faculty Member at Institute of Holistic Nutrition and co-creator of Eat Well Feel Well. Read more...

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  • I saw on Facebook you were going to be on the morning show, so I watched. Great job! I am totally going to make those kale chips because I haven’t tried them with curry spices before. Love that idea!

    • Hi Sarah, so glad you tuned in. It’s an awesome show and I’m so happy I get to go on and share my love of real food :) Yes, the curry spices are wonderful on the chips. Happy Holidays!

  • Hi Joy,
    I keep buying these, but I’m going to try and make them myself because they are very expensive. Thank you.

    • Excellent, they are SO easy to make Jason! Let me know how you make out.

  • I was told I couldn’t eat kale because of my hypothroidism. I would love to try these. Is there a leafy green I could substitute for kale?

    • Were told this because of the goitrogens? If so, you would have to consume a massive amount of raw kale for it to be problematic. The gut and cooking destroys pretty much all the goitrogens and studies do not show sound evidence that this is even a problem – good news for you. If however you were advised for a different reason, beet chips are also very nice!

  • Hi Joy,

    Thanks for this recipe, I’m attempting to make these this morning. I was wondering, how long do the kale chips last before going bad?

    Thanks for all of the wonderful information that you share with us

    • When you dehydrate them they will last a while if left on the counter and you have removed ALL the moisture. Place them in an airtight container and do not refrigerate. My pleasure!

  • Hi Joy,
    I just love this recipe, thanks so much for sharing.
    I have pinned to pinterest and hope that it makes it’s way around, hopefully others will also discover the joy (pun intended) of your blog

  • Hi Joy!

    I’ve seen vegan kale chip recipes using nutritional yeast as a substitute for a “cheesy” taste and am actually making them as we speak. I have read conflicting information on the internet about it and was wondering about your opinion on its use?

    • I don’t really use it personally as I’m not a huge fan. However, if you buy certified organic non-gmo then it’s perfectly safe!

  • Hey Joy,
    These are AMAZING!. Although I actually prefer your lemon kale chip recipe uncooked, these are so perfect with my hypothyroid issue and taste delicious too. I found your site/videos by chance looking for new foods and I am so happy I did. I love almost all your tips and I am most probably one of the pickiest eaters you could possibly find yet your recipes have somehow got me interested into trying new foods that I can not even get most of my family members to even try! Haha. ;) I have always had great skin and have eaten pretty healthy but ever since i’ve started some of your video/recipe tips my skin has more of a glow, my mood has improved, and i’ve tried some totally delicious foods that I would have never considered before. Kudos & Best Wishes! By the way, do you ever have workshops in the US? They are such an amazing price yet so far away! :(

  • Just wondering if they can be made ahead and stored…if so how and for how long? I’m having a staff luncheon with veggies burgers and thought the chips would be nice (I have a garden full of Kale at the moment that has over-wintered and keeps on growing).

    • That’s great! You can make them and keep them a for a few days in an airtight container.

  • So I decided to give kale chips a try today for the very first time and was disappointed with the disastrous results. That’s because I took the recipe from a random website, the one that’s 5-10 minutes cooking time at 400 degrees. I then decided to visit your website to see what you had to say and… BINGO! Thanks for the tips Joy, they make perfect sense! On my way to make a new batch, the right way this time.:) Good thing it’s Sunday because I have all the time in the world for a 2-3 hour process!