A Kale-idoscope of Flavor: Crispy Lemon-Pepper Kale Chips

October 7th is National Kale Day, and we’re celebrating appropriately with this scrumptious and oh-so-simple kale chip recipe. It utilizes just a few simple ingredients that you probably already have on hand (in other words, this is a healthy one to throw into your regular snack lineup) and only takes 15 minutes to make, tops.


What You Need:

  • 1 bunch of kale (we’re using the purple variety, because why not?)
  • Olive oil
  • Lemon
  • Cracked pepper
  • Sea salt
  • Knife

Step One

Preheat your oven to 300 degrees.

Step Two

Cut the stem from the center of each piece of kale. It’s just bulky and gets in the way.


Step Three

Cut your kale into smaller pieces, roughly 3 square inches in size. Try to keep the size consistent, and note that the kale chips will shrink once they’re baked.


Step Four

Rinse your kale chips well to remove any dirt (we recommend a salad spinner), and then allow them to dry on a clean cloth. You can dab them with another cloth to expedite the drying process. The chips should be completely dry before you move onto the next step, otherwise they may turn out soggy.


Step Five

Add the zest of one lemon and a tablespoon of olive oil.



Step Six

Spread your kale chips evenly on a baking sheet. There should only be one layer for maximum crispness. From there, add your cracked pepper and salt, to preference.



Step Seven

Bake at 300 degrees for between 7 and 12 minutes. Rotate the sheet and check on them frequently to prevent burning. They should be crisp, but not brown.

Step Eight

Remove from the oven, allow to cool and serve fresh! They taste best when eaten right away, though they’ll last a day if stored in an airtight container.



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