Paleo Kale Chips


I was in the store the other day and saw kale on sale (see what I did there?) No really it was on sale, and I have heard it is really, really, REALLY good for you, so I picked up a few bundles of it. Once I got home, I looked at it and realized, I have no clue what to do with this looks kinda yucky! So a quick internet search and I found some recipes for Kale chips. Not knowing what to expect, I mixed a few recipes together to come up with fast, simple, and delicious (a common theme around here at Whole360) and tried it out. Glad I did, these DO NOT taste what you think they will taste like, and like some other recipes on here, these WILL NOT LAST! Even kids love them, which was a complete shock!

So, get ready for this...I swear its the easiest recipe yet!

Ready to be inhaled!


  • 2 bunches of kale
  • 2 TBS of olive oil
  • Sea salt
  • Preferred seasonings (optional) ex. cayenne, chili powder, garlic powder, black pepper, etc.

Equipment needed:

  • Oven
  • Baking sheet(s)
  • parchment paper (optional)
  • Mixing bowl
  • Tongs or something to mix with
  • TBS measuring spoon 

Step 1: Preheat oven to 350°

Step 2: Wash kale, shake excess water off and remove all the "leafy" greens from the thick stems. Keep separated in to 2 batches.

Step 3: Tear 1 batch of kale in to "bite" sized pieces and put in to mixing bowl.

Step 4: Add 1 TBS of olive oil and mix well. After kale is pretty well coated, sprinkle with sea salt to taste (roughly 1/4 tsp per batch) Add any other seasonings if you would like, and mix well.(again 1/4 tsp will be plenty!)

Step 5: Line baking sheet with parchment paper (if you don't have it just use baking sheet by itself) arrange kale evenly over tray without overlapping.
Step 6: Place in oven for 10-15 minutes until corners are just brown, but not burned. I prefer 15 minutes, but 10 is a good starting point.

Step 7: Remove from oven, and enjoy the crispy delicious goodness known as Paleo Kale Chips!

(I used 2 trays to make it faster, but if you only want to use 1 tray, just repeat steps for 2nd batch of kale.)

Next time I make these, I will likely do 4-6 bunches so they lat a bit longer than 10 minutes! Try them out, and leave a comment below and tell me what you think of them!


  1. Kale Chips-Dorito style
    vegan, makes about 4-5 cups baked chips
    note: this sauce recipe is enough for 2 bunches of kale - but if you only want to make one bunch, you can halve recipe or store sauce in fridge to use later

    2 bunches of organic kale, shredded, thick stems removed
    1 large bell pepper (red, orange or yellow). cut into small dice
    1/2 cup lemon juice (optional)
    2/3 cup nutritional yeast + extra for dusting
    1/8 tsp cayenne
    1/2 tsp garlic granules
    a few dashes of pepper
    1/2 tsp sea salt (I used pink salt) - always salt carefully and to taste
    1/4 cup EVOO or coconut oil
    Blend all ingredients except kale leaves into paste. Toss rinsed, patted dry torn leaves with sauce and dust with extra nutritional yeast. Place on cookie sheet and bake at 350 for about 12 minutes. Susie

  2. Sounds delicious, thanks for sharing Susie!