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This snack is sweeping the nation.

…I’m not sure if that’s actually true, but if you’ve ever bought kale for a recipe, do you ever find yourself only using a tiny portion of it? Then you’re left with a giant bunch of kale in your fridge, waiting to rot and get thrown away?

I hate throwing food away. I hate it so much that sometimes I’ll leave sauces and vegetables in the fridge way past their expiration dates, just because I feel bad about throwing them out. It can be a problem.

I didn’t want a big bunch of kale I bought this week to go uneaten, so I racked my brain for a creative way to eat it all. Then I recalled seeing kale chips on a bunch of food blogs I follow. My perishable problem was solved!

Kale Chips


  • One bunch of kale
  • Olive oil cooking spray
  • Sea salt


1. Preheat oven to 300 degrees.

2. Cut up kale into bite-sized pieces, removing any thick stems from the bunch. Rinse and dry the kale. To do this, either use a salad spinner, or pat dry with paper towels. You want to make sure the kale is SUPER dry otherwise they won’t get crispy.

3. Place the kale leaves in a big bowl. Spray generously with cooking spray. Toss with your hands to turn the kale in the bowl. Spray again. Repeat several times until all the leaves are coated with a good layer of cooking spray. (You can also do this with olive oil. But I think the oil gets more evenly distributed with the spray.) Lay evenly on a baking sheet lined with foil. Sprinkle with sea salt.

4. Bake for 25-30 minutes until the kale is crispy. Be very careful not to burn it otherwise they will be bitter.


I ate several of these crinkles of goodness straight out of the oven. They tasted like a mixture of potato chips and broccoli. What a light and healthy treat!