Lemon Thyme Baked Kale Chips


Everyone I know has been raving about Kale Chips! One of our local farmers gave me a bunch at the market last week so I decided to give them a try. I had never really cooked with kale before so I wanted to know a little bit more about what I was eating. What is Kale? It belongs to the Brassica family that includes vegetables such as cabbage, collards, broccoli and brussel sprouts. Kale has one of the highest levels of antioxidants of any vegetable. There are three types: Green Curly Kale, Red Kale and Lacinato or Tuscan Kale. I used the green curly kale for the chips. It has a lively pungent flavor with a delicious bitter peppery quality. Kale’s nutritional values provide antioxidant nutrients, anti – inflammatory nutrients and anti – cancer nutrients in the form of glucosinolates.
One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C and 684% of vitamin K.  Click this link for more information – Kale.
Regular snacking chips are highly processed and for the most part I have eliminated them from our diets. Kale chips are a much healthier alternative to those high – calorie, fatty or sugary snacks. I will definitely be Cooking More with Kale in the weeks to come. Kale can be sautéed, or even added to soups and pasta. It would also be a nice addition to a salad!

Lemon Thyme Baked Kale Chips


1 bunch of green curly kale
Olive oil for drizzling
Lemon Thyme Finishing Salt


Wash kale leaves and gently cut them away from the thick stems. Cut the leaves into bite size pieces. Allow the kale leaves to dry thoroughly. A salad spinner would come in handy here.

Mixed Up

Place kale leaves inside a bowl and drizzle with olive oil. Season generously using the Lemon Thyme Finishing Salt and blend well.

In Pan

Spread kale leaves evenly in a single layer onto a sprayed baking sheet. Bake at 350 degrees for 15 minutes.


Yield: 6
Total Time: 25 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.

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