Forget about what I wrote in the original kale chips post. I figured out how to make them perfectly crispy and flaky.

The key is to not bake the kale on a pan, but to place the kale leaves directly on the oven grill. By doing this, all the moisture is zapped out and the kale starts getting toasted.



  1. Preheat the oven to 375.
  2. Rinse the kale and pat dry.
  3. Spread the kale leaves evenly across the oven grill.
  4. After about 3-4 minutes, flip each leaf over once
  5. Remove from oven once the kale is crispy and flaky (an extra 2-3 minutes)
  6. Use scissors to cut up the kale into a large bowl (stems included).

Baking the kale this way turns them into chips faster, so make sure you’re close by to take it out before it starts burning. Also be careful when opening the oven to flip the leaves. Baking kale directly on the grill creates a lot of steam and sometimes smoke.

Once you get all the chips in a bowl, try out this more addictive new recipe.

Fancy Parmesan-Dill Kale Chips

season kale chips with:

  • High quality extra virgin olive oil or truffle oil (even better)
  • Salt and Pepper
  • A dash of garlic powder
  • Dill
  • Shredded or grated parmesan cheese

The other day I made a batch to have with some beer while watching the Lakers with my brother. He happened to have truffle oil at his place… we ended up devouring three bunches of kale chips in about 15 minutes. Best $5 snack investment ever.



Click here to read about the benefits of Kale.