Kale Chips

Making kale chips has taught me two important lessons:

1. Kale chips are awesome.
2. Kale chips are extremely flammable.

In my eagerness to scarf down these crispy, paper-thin nibbles, I tipped them into a bowl before letting them cool completely in the pan. After snacking for a few minutes, I left the chips in the kitchen and returned later to find them soggy.

The next evening, I popped them into the toaster oven to crisp up and began to do some dishes. Minutes later, I smelled something burning and spun around to see our toaster on fire.

I screamed for the fiancé, who ran to my rescue by opening the toaster door and attempting to blow out the flames, which (in case you didn’t know) only makes them bigger. Our fire alarm sounds whenever I preheat the oven to more than 400 degrees, but of course on this night it remained abnormally silent as the kitchen filled with smoke.

Luckily, the fire was contained inside the toaster and burnt out on its own after a few minutes. We’re thankful to be okay (although the fiancé has a few singed eyelashes, eyebrows and facial hair) and we will be buying a fire extinguisher this weekend.

So if you make these delicious kale chips and they soften, please do yourself a favour and reheat them in the oven!

Kale Chips
Prep time
Cook time
Total time
gluten-free, dairy-free, soy-free, egg-free, nut-free, vegan, five ingredients or less
Recipe type: Snack
Serves: 4 to 6
  • 1 bunch kale
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  1. Preheat oven to 350 degrees F.
  2. Chop kale into ½ inch pieces and place in a large bowl.
  3. Massage oil, lemon juice and salt into kale with your hands and place on parchment-lined baking sheet.
  4. Bake for 10-15 minutes until kale is dark green and crispy.


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7 Responses to Kale Chips

  1. Andrea April 13, 2010 at 9:41 pm #

    Hilarious! I love catching your blog every now and then

  2. Amelia April 14, 2010 at 9:24 am #

    I did almost the exact same thing a few weeks ago. My intention was to roast the kale and I did not realize that it would turn into an almost seaweed-like snack. I didn’t get the singed facial hair but the little fire I created set off my own alarm…while my usually sensitive fire alarm wasn’t working that night.

    • sondibruner April 14, 2010 at 10:28 am #

      Good to know I’m not the only one!

  3. Veronica April 14, 2010 at 8:33 pm #

    Oh man, I love these things! But I always eat them so fast they haven’t had a chance to go limp on me. At least now I know that if I do need to recrisp them to use the oven–LOL! I’m glad your fiance wasn’t seriously injured. Yikes!

  4. Tree4tails September 7, 2011 at 7:49 pm #

    Fresh from the garden mine (1st time) came out super duper thin. Is that normal? Pretty much all I tasted was salt.

    • Sondi Bruner September 7, 2011 at 9:18 pm #

      Yes, kale chips can come out really thin depending on what you marinate them in. Sometimes, the taste of salt can be magnified when all the moisture is gone, so try adding in less salt next time! That’s happened to me before and I’m really judicious about the salt when I am dehydrating now.