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Baked Kale Chips

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My mom never had trouble getting me to eat my vegetables; except those times when she served lima beans. I hated lima beans. They were my "vegetable to avoid." I thought they were so disgusting to chew, that I’d swallow them like pills. I flushed them down with milk.

My family believed in the “Clean Plate Club.” You didn’t leave the table without eating everything on your plate, whether you wanted to or not.

There are so many vegetable options offered up by Mother Nature that I thought I could go my whole life skipping the ones I didn’t like.

Now I know better. And as CEO and Chief Dieter of the Plan Z Diet, I’m reconsidering some of them. Have a look at this article. It’s packed full of awesome veggie data that will have you choosing your veggies from a different perspective.

Read the article at

Baked Kale Chips

Baked Kale Chips are easy to make, and you can even try this with Swiss Chard. Super Easy! If you have a hankering for potato chips, try these! They are dark green but you’ll be amazed how good they taste!


1 Bunch of Kale, or Swiss Chard, washed (you can also use collard greens for this dish)
Olive oil spray
Grated sea salt
Pepper to taste



Preheat your oven to 350 degrees.

Remove the stems and the rib that runs up the middle of each leaf.

Tear into pieces the size of potato chips. Wash and thoroughly dry the kale with a salad spinner. Lay them on an ovenproof pan. Make sure they don’t overlap or they won’t get crispy.

Lightly spritz with olive oil spray (on top only) and lightly grate with sea salt & pepper.

Bake for 10 to 15 minutes at 350 degrees or until the edges just begin to brown. I like mine especially crispy so I leave them in about 13 minutes. The final time will depend on your oven so keep a close eye on them toward the end. They turn brown FAST.

Serve warm right from the cookie sheet!





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