Lemon Kale Chips

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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Instructions
  1. Chop kale into ½ inch pieces
  2. Place kale in a large bowl
  3. With hands massage oil, lemon juice and salt into kale
  4. Place kale on parchment paper lined baking sheet
  5. Bake at 350°F for 10-15 minutes until kale is dark green and crispy
  6. 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!

Nutrition
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Comments

55 responses to “Lemon Kale Chips”

  1. I don’t now if sb else has asked but can I make kale chips in dehydrator and of yes ,I add the olive oil before or after I dehydrate them?i made dehydrated dino kale but the stem was not edible…was chewy and couldn’t eat it but the rest was awsome

  2. Elana,
    I have had so much fun with your “Pantry,” and am completely addicted to your kale chips. I like them baked for 12 minutes, and in small batches, so that each chip gets crunchy. Please send a hello and Happy Hanukkah to the Amsterdam family for me.

  3. I just made your kale chips and like a good cook I forgot them so they were just burnt enough not to enjoy as chips but I didn’t want to waste the kale so I was making stew at the same time (ergo why I forgot the chips)so I crumbled the whole lot and dumped it into the stew and you know, it was an EXCELLENT solution it gave the stew an real nice flavor. Goes to show you can make a good out of a not so good. Just thought I’d share. By the by I make several of your recipes (with some of my own touches)and love them and when I bring them to places where “regular” people are they just eat it and enjoy it, and ALWAYS comment on how good it is. Thanks for the great recipes.

  4. We modified this recipe for New Years and made Lemon Collard Chips instead. We washed the leaves well, cut off the lower part of the stem that had no leaf and then cut 1 inch pieces. Depending on the size of the collard leaf you could have large “wings” to the middle stem on your one inch piece. On some of the extra huge leaves we trimmed part of the leaf and just cut those green pieces into smaller pieces too and still had pieces with stem and leaf. For one bunch of collards we used 3 Tbsp olive oil, 4 Tbsp lemon juice and 1/2 tsp celtic sea salt. We baked at 350F until nicely crispy (sorry we did not watch the time, just the food).
    Since we also wanted black eyed peas, we used a can of black-eyed peas and lightly sauteed them in coconut oil along with some granulated garlic, granulated onion and dried sage.(we have friends that can’t eat whole onion pieces and the kids don’t like garlic pieces but everyone eats when we use the granulated (dried) forms). I personally ate my black-eyed peas over dark quinoa.
    Enjoy and Happy New Year.

  5. Just made a batch of these lemon kale chips and cannot believe how good they were. My toddler wasn’t keen at first, but that’s because I put too much lemon juice on (just bunged the juice of a whole lemon on), but even he was wolfing them down after a while. I’m off to buy another pack of kale for tomorrow!

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