Kale Chips with Sea Salt

These tasty ‘chips’ are an easy way to eat more green leafy vegetables. They’re an excellent source of beta-carotene, lutein and vitamins C and K.  I suggest making extra – they won’t last long!

Kale Chips with Sea Salt


Quantity Ingredients
4 cups kale, washed, trimmed and torn into bite-sized pieces
1 tbsp olive oil
1/2 tsp sea salt
freshly ground black pepper, optional


Preheat oven to 350°F (180°C).

In a large mixing bowl toss kale, olive oil, salt and pepper.  Use clean hands to gently rub oil into kale.

Spread kale on a large baking sheet.  Bake for 15 minutes, or until kale is crispy.

Cool and serve.

Serves 4. Per serving: 63 cal, 2 g pro, 4 g total fat (1 g saturated fat), 7 g carb, 2 g fibre, 0 mg chol, 321 mg sodium

Excellent source of: vitamin C, vitamin K, beta-carotene
Good source of: vitamin E

Low in saturated fat
Low in cholesterol

Source: Leslie Beck's Longevity Diet