Kale chips are so good that you don’t really need to do much to make them delicious, as evidenced by this recipe: Just a sprinkle of salt and pepper and we could eat them all without even realizing what happened.

  • Yield: 4 cups
  • Difficulty: Easy
  • Total: 30 mins
  • Active: 20 mins

Ingredients (4)

  • 1 bunch dino kale, stems discarded and leaves torn into large pieces
  • 2 tablespoons olive oil
  • Freshly cracked black pepper
  • 1 teaspoon Maldon or other large-flake sea salt


  1. Preheat oven to 300°F. Wash kale and thoroughly dry in a salad spinner. Put kale into a large bowl, drizzle with oil, and toss to coat evenly.
  2. Arrange leaves in a single layer on 2 baking sheets. Bake, switching pan positions after about 10 minutes. Sprinkle with salt and pepper and bake until leaves are crisp but not browned, turning over as needed, about 5 minutes more. Let cool completely. Store in an airtight container up to 3 days ahead.