We are loving these Lemon Kale Chips. I can’t make enough of them –the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free.
You can use curly kale (as in the photo above), or dino (lacinto) kale or any other type. My boys say it is best with the curly kale.
Lemon Kale Chips
Ingredients
- 1 bunch kale, prepared and washed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon celtic sea salt
Instructions
- Chop kale into ½ inch pieces
- Place kale in a large bowl
- With hands massage oil, lemon juice and salt into kale
- Place kale on parchment paper lined baking sheet
- Bake at 350°F for 10-15 minutes until kale is dark green and crispy
- Cool and serve
I first heard of kale chips in a comment from a reader more than a year ago. Then these tasty green treats started showing up on websites all over the internet, so I decided I really had to try some. And then… when my son made his birthday dinner request a few weeks ago, he asked for “Lemon Kale Chips,” little did I know at that point, what I was making a few times a week had a name. And so, there you have it, Lemon Kale Chips.
I’m really looking forward to this Thursday, April 15th when I will doing a book signing at Pharmaca in Boulder at 6:30pm. There will be homemade gluten free treats. Hope to see you there!
Alta says
Can your kids talk to my kids, and teach my kids to ask for kale? I would think I was on another planet! I love kale chips.
A says
I never heard of cooking kale this way, but I certainly want to try it. I already eat a fair amount of kale, but I would like to make my snacking dishes healthier.
Laura says
Oh, the lemon has won me over (as if I needed any incentive!)
That is a great touch. Can’t wait to try!
Stephanie says
Ooh I’ll have to try it with lemon, I put paprika on sometimes and that is very good as well. My 22 month old loves them!
Liz says
I just made these with curly red boar kale. Amazing!! My toddler didn’t like them as I was hoping but I think I put too much lemon juice in. However, my 11 month old son couldn’t get enough! Between him and me the batch is gone 10 minutes out of the oven :)
Todd says
Talk about perfect timing…
I enjoy green smoothies almost everyday. My mother has not purchased Kale for a while so I told her to buy Kale this week as part of our greens.
Little did I know that this recipe would be published the next day!!
I am going to take that bunch of kale and make these “treats”!!!
Brandon May says
I’m going out for some kale right now. I have heard of these for over a year, but I never tried them. When I get a dehydrator I am going to try doing the recipe raw.
Lisa Stafford says
I made something similar in the past called Crispy Kale. My gluten intolerant daughter liked it, but I have forgetten about it. I will get some local, organic Kale and make your recipe soon. Thanks.
Kalynskitchen says
I’m also a kale chip fan, and I agree, I like them best when there are some softer parts along with the crunchy edges.
I thought of you yesterday because I went to the Honeyville store in Salt Lake to buy almond flour!
Amy says
I LOVE LOVE LOVE baked Kale! It’s the only way I can get my boyfriend to eat it. I keep a bunch of Kale in my fridge at all times! Try using fresh grated parmesan cheese and a bit of pepper instead of lemon juice (sprinkle on after baking). SOOO good!