Baked Kale Chips











Kale Chips.


You either like ’em or you don’t.  Here at the Widjaja house, we LOVE them! Can’t get enough of them!   Beg for more! Don’t last long!….. but maybe that’s a good thing as it’s a way better alternative to junk such as:

  •    Potato chips
  •    Fried Foods
  •    Cake
  •    Candy
  •    Cookies

…. etc. etc. etc………………….   Not that we don’t eat that kind of stuff from time to time (ok, okay…… maybe more often than we care to admit ) but we try to incorporate creative (and tasty) ways to fix and eat healthier. As I always say, “it’s a lifestyle, not a diet til I reach a goal”.        

I personally, have always had a difficult time with vegetables or healthy foods even though I grew up eating very wholesome, natural foods. Blame it on my major “sweet tooth”, haha!  My mom was always more organic (BEFORE that became a “thing” y’all)  and so introduced us to nutritionally-rich foods.  [It] became somewhat of an anathema to me for a little while as I deviated from the ‘path’ once I became an adult and well into my 20’s but have returned to my roots since I value not only mine but my family’s health.

I have to add, for good measure, that Mr. AWE Design (Michael) has adopted even better nutritional habits than me – He has been dedicated and steadfast, not to mention disciplined with the Keto diet and it has provided great results for him overall. I’m super proud of him, especially given his diet was anything but healthy before. 

*Now keep in mind that although we are big fans of this “green stuff”, you and/or your kids may not be so quick to jump aboard this bandwagon. You just have to experiment and find healthy options that work for you.*

Seasoned Kale Leaves


Line your baking sheets either with aluminum foil (like I did) or parchment paper.  You want the baked leaves to come up easier.

Baking sheets lined with aluminum foil

Preheat your oven to 325° (You may have to adjust the temperature depending on how hot your oven heats).

Preheat Temperature


Work in batches….   Tear off leaves from the main stem.

Making kale chipsRinse……. and give a vigorous shake to get rid of excess water.Rinsing Kale Leaves

 Spread the leaves on paper towels and apply a top layer of paper towels to pat out the excess moisture.   (Side note: If you have one of those awesome salad spinners, then you can skip this step.  I actually just purchased one from Ikea and love it! )

Kale Leaves Being Dried

Kale leaves

Kale Leaves Drying

Next – transfer the kale leaves back to mixing bowl.  Drizzle with Extra Virgin Olive Oil. Get your hands in there and really work the oil in. You want to be sure the leaves are completely covered.

Pouring The EVOO On Kale






                  This is the oil I used…….         Robust Extra Virgin Olive Oil




This seasoning I found at Fresh Market…

Red Dog Rub












Feel free to use whatever seasonings you have on hand but use them sparingly. I wouldn’t use salt just because when the kale is crispy baked, it tends to taste a bit salty by itself.  

Red Dog Rub Ingredients


















Kale leaves pre-oiled & seasoned and oiled & seasoned


Lay the leaves in a single {crowded} layer on baking sheet.  They will shrivel down when cooked.

Kale Leaves On Baking Sheets


Kale leaves laid in a single layer

Bake for approximately 12-15 minutes.

Kale Leaves Being Cooked

Kale Leaves Ready To Cook

Kale Baked

They should be a “blackened” green and feel crispy. They still taste good even if they didn’t cook to a full crisp but they will be a little chewy. It all comes down to preference.
Close-up Of Baked KaleWhen all done removing the “chips”, cleanup is so simple. Another reason I like to line my pans with foil or parchment paper.

Foil-lined cleanup


Now they are ready to devour! Kale Chips


Baked Kale Chips






Addictive Kale Chips
A vegetable that tastes great crispy
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
  1. 1-2 Bunches of Kale Leaves
  2. Extra Virgin Olive Oil (I used Bertolli Robusto)
  3. Seasoning of Choice (I used Red Dog Rub which I found at my local Fresh Market) such as-
  4. Granulated Garlic, Cayenne Pepper, Smoked Paprika, etc.... whatever suits your taste
  1. Line a baking sheet with aluminum foil or parchment paper. Preheat oven to 325°.
  2. Wash the leaves in a colander. I use a salad spinner to shake off the excess water but if you don't have one, just give it a good shake in the sink.
  3. You can eliminate this step (and yes, waste of paper towels) if you have a salad spinner. Lay the leaves out on paper towels and pat mostly dry with a layer of paper towels on top.
  4. In a stainless steel mixing bowl (easier clean-up from the oil), place the kale and douse the EVOO all over the leaves enough to coat. Toss with your hands to ensure even coating.
  5. Lightly sprinkle seasoning(s) of choice. Again, use your hands to ensure even distribution.
  6. Lay out in a single layer but crowded together(they will really shrivel down when cooked).
  7. Cook for 10-15 minutes. They should be crispy and a "blackened" green.