featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Tuesday, April 10, 2012


I have to admit, not only had I never heard of kale chips, I’d never eaten kale until Cloris whipped up a batch in our test kitchen a few weeks ago. Now I can’t get enough of the stuff. And better yet, it’s chock full of vitamins and extremely low in calories. I’m hooked on this super food. -- AP


1 bag of kale

olive oil


Bagged kale will come minus the thick stems and already cut into bite sized pieces. If you buy a head of kale, remove the thick stems and tear the leaves into bite sized pieces.

Wash and dry the kale thoroughly. (Even though bagged vegetables are pre-washed, I always wash them again.)
Line a cookie sheet or jelly roll pan with parchment paper. Spread kale onto parchment. Drizzle with olive oil and sprinkle with salt.

Bake in a pre-heated 350 degree oven for 10 to 15 minutes, turning halfway through, until edges are brown.


Jane R said...

Recently I have seen more and more recipes that use kale. I've never cooked or eaten it either but I know it would be a healthy addition to any meal. I'm going to give this recipe a try. Thanks!

Liz said...

Love kale but only one in house to do so.


Hope you enjoy it, Jane!

Liz, try the kale chips on them. I bet they'll change their mind.