Oxbow Farm & Conservation Center

Kale Chips

From my kitchen

So very simple and tasty… my 5 year-old LOVES these chips! I make these chips at least once a week, using kale or collards (which is particularly great w/ peanut oil). I like these chips plain with a little salt, but they will take kindly to just about any seasoning so play to suit your taste.


  • 1 bunch kale (or collards)
  • 2-3 tsp olive or toasted peanut oil
  • kosher salt to taste

  • Preheat the oven to 400°F

  • Remove the ribs from the kale and cut into bite-sized pieces. Rinse in a salad spinner full of water, drain and dry. Toss with oil and salt.

  • Lay on a baking sheet in a relatively even layer. Roast until crisp, tossing the leaves halfway through, about 5-10 minutes. Serve as finger food and watch them disappear!