Healthy Snacking: Kale Chips with Sea Salt & Smoked Paprika

5 Ingredients or Less, Cook, Healthy Eating

These crisp baked chips made from sturdy fresh greens are every bit as addictive as other chips, but guilt-free. The secret to turning out perfect kale chips is to distribute the oil and spices evenly on the leaves, and to avoid overcrowding them on the baking sheet.


Kale Chips with Sea Salt & Smoked Paprika


Rather than heading for the chip aisle in search of a crunchy snack, veer toward the produce section — these baked vegetable chips will satisfy your craving.



Find more information about selecting, storing and preparing winter greens.

1 bunch (about 1/2 pound) curly or dinosaur kale

2 Tbs. olive oil

1/4 tsp. smoked paprika

1/2 tsp. coarse sea salt


Preheat oven to 300 degrees F.


Rinse kale well and blot dry thoroughly with a clean kitchen towel. Tear leaves from ribs; discard ribs. Using your hands, tear leaves into fairly large, appealing chip-size pieces.


Place kale in a bowl and sprinkle with olive oil, paprika and salt. Using your hands, toss to coat evenly with oil and seasoning.


Arrange leaves in a single layer on 2 baking sheets. Bake, rotating pans top to bottom and back to front midway through baking time, until leaves are dry and crispy, about 25 minutes. Serve right away; kale chips are best eaten within a few hours. Serves 4.

5 comments about “Healthy Snacking: Kale Chips with Sea Salt & Smoked Paprika

  1. Michelle

    Just so your readers know ahead of time, kale “chips” taste like strong cabbage/brussel sprouts. The house will smell of it when they’re baking as well.

  2. Tima

    I luuuuuuuuurve kale chips. Try experimenting with different spices. Occasionally I doctor them up with a bit of finely grated parmesan. Mmmmm, deeelicious!

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  5. Frema

    Tried these but used a little too much sea salt and were impossible to eat. I will try them again loved it.


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