Zesty Kale Chips

September 28, 2015

I’m not a snacker – I much rather eat three set meals during the day as opposed to small, snack-sized portions. With that being said, I’ve learned to snack over the years as it keeps my metabolism in check and helps me with my weight loss goals – win, win!

Zesty Kale Chips

When I do snack, I usually reach for something savory over something sweet. So, when I saw a huge bag of kale in the produce section of my supermarket, I decided to turn these into a delicious snack for when I’m craving something in between meals.

Kale is not a stranger on A Fabulous Foodie and I always have it in the fridge to “healthify” my smoothies, stews and salads. But I find that turning kale into chips is the perfect alternative to salty chips that I crave from time to time. Ooh, how I love those extra crunchy kettle-cooked chip!

Zesty Kale Chips

To bump up the flavor and keep that zesty salt and vinegar flavor I love, I drizzle the chips with a squeeze of fresh lemon after they come out of the oven. The result? Crispy, tangy kale chips that’ll get you out of that oh-so-familiar midday hunger slump between lunch and dinner.

Zesty Kale Chips

Zesty Kale Chips

Zesty Kale Chips

A Fabulous Foodie
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 1 lb. raw kale
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon stevia or your sweetener of choice brown sugar, honey, agave, etc.
  • Salt to taste
  • Juice of a medium lemon


  • Preheat oven to 375°F.
  • Rinse the kale and tear into chip-sized pieces.
  • Place kale chips on paper towels and dry these very well. The drier the chips, the crunchier they'll be in the end.
  • Set the chips on a baking sheet and massage these with olive oil.
  • Sprinkle the garlic powder, stevia/sweetener and salt on the chips.
  • Arrange the chips on a baking sheet, making sure none of the pieces touch one another.
  • Bake in the oven for 5 minutes.
  • Flip the chips to make sure they cook evenly on each side.
  • Bake for 5 more minutes.
  • Let the chips cool and drizzle with the lemon juice.


Pro Tips:
Be careful of drenching the chips with lemon juice! Avoid drizzling your chips with an excess amount of juice. Remember, the more juice you pour, the less crispy your chips will turn out!
Pack these in airtight containers, not plastic bags, to make sure they don't break while moving around in your purse or backpack.

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