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In a surprising entrance to the world of snack foods, kale is making a strong case for its place as the “new potato chip.” That’s right, kale--dark green and curly, flat and thin, red tipped, or jagged and weed-like, the hardy staple of winter produce departments--desperately wants to be the new healthy snack food.
Anyone who has grown up on winter greens like collards and chard, is most likely to think of these vegetables as side dishes to a main course, long cooked and soft to the point of falling apart. Kale can certainly be cooked in that fashion, braised on the stove top in wine and chicken stock, seasoned with onions, garlic and a splash of vinegar. But it turns out that the oven is an equally good vehicle for producing tasty kale. And far from baby food, oven baked kale is crispy.
It seems kale “chips” have had a buzz for a while now. The trend started with a few helpful magazine recipes then seemed to spread like wild fire through the worlds of gluten-free online blogging and on to the health food aisle for pre-made versions from gourmet food companies.
Anyone who has wondered about the kale chip while perusing healthy snack options at the store has likely suffered from sticker shock. A small plastic container can run upwards of $5 in my local market for no more than a couple of ounces. Healthy as it maybe, that is one expensive snack.
Yet it is easy to understand the appeal. Americans love crispy, salty snack food. From pretzels to potato chips, whole supermarket aisles are devoted to this marriage of texture and salt. Kale chips offer that same ambrosial combination, but gluten free and packed with vitamins and minerals.
Lucky for those of us who consider store bought kale chips out of our snack budget, it is far cheaper, just as delicious, and ridiculously easy to make at home.
Having made these at least a dozen times now (my boyfriend is addicted), I find there are a few keys to a successful batch of kale chips.
1. Use really dry kale. After washing the leaves, spin them dry in a salad spinner and use a towel to blot out any excess. This will help the olive oil and seasoning stick better.
2. Remove thick stalks. Curly green leaf kale often has a thick, woody stalk. Cut or tear the leaf from the stalk then proceed working with the remaining leaf.
3. Massage in the ingredients. Olive oil to coat, fine sea salt, black pepper and whatever seasoning you like (I use paprika and a couple of pinches of cayenne) will be best distributed if you get your hands dirty while working the seasoning and oil into every curly nook and cranny.
4. Layout in a single layer. Resist the temptation to overlap leaves- they won’t cook evenly. Do a few batches or use multiple baking sheets but always have the leaves in a single layer.
5. Watch the kale closely. At the higher temperature I like, the leaves go from perfect to burnt in about 1 minute. Keep a close eye for minutes 10-12 and you will be rewarded with a crisp, salty, good-for-you snack in mere minutes.
If kale chips keep trending up in popularity, this will be a good year for green in the snack food aisle. And we’ll all be healthier and happier for it.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1217-kale-snacks/
The New "Chip" Is Green
In a surprising entrance to the world of snack foods, kale is making a strong case for its place as the “new potato chip.” That’s right, kale--dark green and curly, flat and thin, red tipped, or jagged and weed-like, the hardy staple of winter produce departments--desperately wants to be the new healthy snack food.
Anyone who has grown up on winter greens like collards and chard, is most likely to think of these vegetables as side dishes to a main course, long cooked and soft to the point of falling apart. Kale can certainly be cooked in that fashion, braised on the stove top in wine and chicken stock, seasoned with onions, garlic and a splash of vinegar. But it turns out that the oven is an equally good vehicle for producing tasty kale. And far from baby food, oven baked kale is crispy.
It seems kale “chips” have had a buzz for a while now. The trend started with a few helpful magazine recipes then seemed to spread like wild fire through the worlds of gluten-free online blogging and on to the health food aisle for pre-made versions from gourmet food companies.
Anyone who has wondered about the kale chip while perusing healthy snack options at the store has likely suffered from sticker shock. A small plastic container can run upwards of $5 in my local market for no more than a couple of ounces. Healthy as it maybe, that is one expensive snack.
Yet it is easy to understand the appeal. Americans love crispy, salty snack food. From pretzels to potato chips, whole supermarket aisles are devoted to this marriage of texture and salt. Kale chips offer that same ambrosial combination, but gluten free and packed with vitamins and minerals.
Lucky for those of us who consider store bought kale chips out of our snack budget, it is far cheaper, just as delicious, and ridiculously easy to make at home.
Having made these at least a dozen times now (my boyfriend is addicted), I find there are a few keys to a successful batch of kale chips.
1. Use really dry kale. After washing the leaves, spin them dry in a salad spinner and use a towel to blot out any excess. This will help the olive oil and seasoning stick better.
2. Remove thick stalks. Curly green leaf kale often has a thick, woody stalk. Cut or tear the leaf from the stalk then proceed working with the remaining leaf.
3. Massage in the ingredients. Olive oil to coat, fine sea salt, black pepper and whatever seasoning you like (I use paprika and a couple of pinches of cayenne) will be best distributed if you get your hands dirty while working the seasoning and oil into every curly nook and cranny.
4. Layout in a single layer. Resist the temptation to overlap leaves- they won’t cook evenly. Do a few batches or use multiple baking sheets but always have the leaves in a single layer.
5. Watch the kale closely. At the higher temperature I like, the leaves go from perfect to burnt in about 1 minute. Keep a close eye for minutes 10-12 and you will be rewarded with a crisp, salty, good-for-you snack in mere minutes.
If kale chips keep trending up in popularity, this will be a good year for green in the snack food aisle. And we’ll all be healthier and happier for it.
Spicy Kale Chips
Made with smoked paprika, curly kale or cavalo nero, olive oil, salt, black pepper, cayenne
Made with smoked paprika, curly kale or cavalo nero, olive oil, salt, black pepper, cayenne
Serves/Makes: 4
- 1 bunch curly kale or cavalo nero
- extra virgin olive oil
- fine sea salt
- black pepper
- 3 pinches cayenne, or to taste
- 1/2 teaspoon smoked paprika
Preheat oven to 400 degrees F.
Wash kale and spin to dry. Pat leaves with a towel to soak up any remaining moisture. Tear or cut off the spine of each leaf and discard (Note, some cavalo nero is tender enough that the stalk can remain).
Place leaves in a large bowl, drizzle on a couple of tablespoons of extra virgin olive oil. Sprinkle with some sea salt, black pepper, cayenne, and paprika.
Using your hands, work the seasoning and oil into the leaves, making sure each leaf is evenly coated.
Layout leaves in a single layer on a couple of baking sheets (work in batches if necessary). Bake for 10-12 minutes until leaves are crisp. Rotate the sheets halfway through to cook evenly if necessary.
Eat immediately or let cool and store in an airtight container.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1217-kale-snacks/