Kale Chips Recipe: Powerhouse Food, Powerful Taste

Are chips your favorite snack? Try kale chips. Kale ranks as one of the “powerhouse fruits and vegetables,” according to the U.S. Centers for Disease Control and Prevention.

“Powerhouse fruits and vegetables (PFV), foods most strongly associated with reduced chronic disease risk, are described as green leafy, yellow/orange, citrus, and cruciferous items,” the CDC says.

In addition to reducing your risk of developing chronic illnesses, powerhouse vegetables can deliver lots of flavor.  Kale is delicious in salads, soups or snacks. Here is a recipe for kale chips from the Baptist Health Wellness team of registered dietitians.

Kale Chips


  • 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups).
  • 2 teaspoons extra-virgin olive oil.
  • 1/4 teaspoon salt.


Yields: 4 servings

  • Position racks in upper third and center of oven; pre- heat to 400°F.
  • Pat kale dry with a kitchen towel; transfer to a bowl.
  • Drizzle with oil and sprinkle with salt.
  • Massage the oil and salt onto the kale leaves to evenly coat.
  • Fill two rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap.
  • Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total.


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With internationally renowned centers of excellence, 12 hospitals, more than 27,000 employees, 4,000 physicians and 200 outpatient centers, urgent care facilities and physician practices spanning across Miami-Dade, Monroe, Broward and Palm Beach counties, Baptist Health is an anchor institution of the South Florida communities we serve.

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