Reprinted from The Blood Type Diet Website (

Kale Chips
Contributed by: www.bluejeangourmet.comAdded: Feb 20, 2010 at 10:07 AM


Pieces of kale lightly tossed with olive oil and baked in oven. You have to try it to believe how unbelievably delicious these are!

  • 1-2 bunches kale
  • extra virgin olive oil
  • sea salt
How to make it:
  1. Cut or tear the kale leaf off of the middle rib.
  2. Cut or tear the leaves into bite-sized pieces.
  3. Rinse the kale thoroughly in a sink full of cold water.
  4. Transfer into a colander to drain.
  5. Use a salad spinner or dry for 5-10 mins on a towel.
  6. Dry kale leaves make a big difference when it comes to getting your chips crunchy.
  7. Put dried kale pieces in bowl.
  8. Drizzle a few tablespoons of oil toss to coat, only.
  9. Spread the kale out onto baking sheets, work in batches.
  10. Salt the kale just before you slide it into the oven.
  11. Bake for 12-15 minutes, or until the edges of the kale pieces have become crinkly and any remaining moisture has left the leaves.
  12. Serve warm.
    I've used both flat (Tuscan) and curly kale, but prefer the latter. Prepping the kale takes a little work, but once you've done that, the chips are incredibly simple to make. If your grocery store sells pre-washed & bagged kale, feel free to cheat! I usually prep two bunches at once, storing the washed and dried leaves from one bunch in a Ziploc bag for future use.