Kale Chips with Rosemary & Sea Salt

Kale Chips

5.0 from 3 reviews
Kale Chips with Rosemary & Sea Salt
  • 1 bunch of kale, approximatley 5-6 large leaves (I used the curly variety for its pungent flavor profile, but there are also dinosaur and ornamental varieties with a slightly sweeter taste)
  • 2 Tablespoons fresh rosemary leaves, roughly chopped
  • 1 teaspoon sea salt
  • 2 Tablespoons olive oil
  1. Preheat your oven to 400 degrees.
  2. You will need 2 large baking trays, each at least 9x13-inches (no need to oil them).
  3. Prepare the kale by removing the center rib. (This is easy to do if you fold the leaf in half at the rib (length-wise), then use a paring knife to cut away the rib and stem. Discard.)
  4. Wash the kale thoroughly by submerging the leaves in a large bowl of cold water and gently moving them around for a few seconds to loosen any debris. Transfer kale to a large colander for a final rinse and draining.
  5. Spread the leaves out on clean kitchen towels to dry completely before proceeding. (I change towels and flip the leaves to make sure they are completely dry.)
  6. At this point, if you would like to store the kale for later use, roll loosely in a dry kitchen towel and place in a large food storage bag. Store in the fridge for up to 1 week.
  7. Once kale is completely dry, chop or tear the leaves into the size you desire (I like larger pieces of about 3"x3", but whatever you like is fine.)
  8. Place the torn leaves into a large bowl; add the rosemary, sea salt, and drizzle with olive oil.
  9. Gently toss the leaves by hand, making sure each piece is oiled (you may need to rub the oil onto some pieces to insure complete coverage).
  10. Place the kale pieces onto baking trays, being careful to give the pieces enough room so they do not overlap (they will cook together and will not become as crisp as you want them to if they are touching during baking).
  11. Bake for 9 minutes, flip, then bake 4 minutes more. Remove the chips from the oven and transfer to a platter to cool.

Kale Chips 2

Share This


5 thoughts on “Kale Chips with Rosemary & Sea Salt

  1. cc

    I make kale chips all the time for my kids, but never thought about adding rosemary! I’ll have to try that next time!

  2. atxglutenfree

    Yum! I absolutely adore kale chips. I often have to make them in two batches because I eat them so fast :) Love your addition of rosemary!

  3. Debi

    I’m so glad you did this, Gigi. I was talking to my best friend about how she made hers and she had suggested a dehydrator. Not ready for that yet. But yours look just as tasty as hers does!

  4. Pingback: Facts about Vitamin K, Blood Thinners and Celiac Disease — Gluten Free Gigi

  5. Pingback: Chick-Nuts Roasted Chickpeas — Gluten Free Gigi

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: