Homemade Kale Chips

Super Green Kale Chips for Snack Time

This is the best cooking technique for kale chips! If you’ve been wondering how to turn a hearty leafy green into a crunchy, addictive snack, you’re in the right place.

These Super Green Kale Chips are not only delicious, but also packed with nutrients. They’re the easiest way to get your kids to eat their greens. But let’s be honest, adults love them, too!

Kale is loaded with essential vitamins and minerals, including vitamins A, C, K, and B6 as well as calcium, potassium, magnesium, and manganese. It's a good source of fiber to promote satiety. And fiber not only feeds your microbiome, but it helps you feel fuller for longer.

Feel free to experiment with different seasonings to suit your taste preferences. Whether you're craving a crunchy snack or looking for a healthy alternative to potato chips, these are the best kale chips I’ve had.

Tip: Vegetable powders provide a sneaky way to get your family eating more vegetables, and because they are dehydrated, they retain a lot of their vitamins and minerals. My favorite brand, Dr. Cowan’s, includes savory green vegetable powders with an addictive umami flavor that can be used to season roasted vegetables, and proteins in addition to these kale chips. A little goes a long way too, so the jars last for a few months.

I like to serve Super Green Kale Chips with a clean protein to make a complete, blood sugar balancing Fab Four meal. Some of my favorite proteins to serve them alongside include:

To learn more about the Fab Four, and how you can use this loosely structured formula to balance your blood sugar, improve your metabolic health, and look and feel your best, check out these resources:

Happy snacking!

  • Prep Time

    5 minutes

  • Total Time


  • Servings


  • Freezer Friendly



  • 1/2 bunch green kale, stemmed and torn into chip-size pieces
  • 1/2 teaspoon extra virgin olive oil
  • 1/4 teaspoon Dr. Cowan’s Threefold Blend Powder (see Tip) or other savory greens powder
  • 1/8 teaspoon seasoned salt (I like M Salt) or pink Himalayan salt


  1. Preheat the oven to 300°F.
  2. Dry the kale completely and spread it in one layer on a rimmed baking sheet. Pour the olive oil onto your clean hands and massage the kale all over. Dust the kale with the vegetable powder and salt.
  3. Bake until the edges of the kale are brown but not burned, 10 to 15 minutes. Store in a glass container in the pantry for up to a week.