Crispy Kale Chips with Thyme

So for those who don’t know, this post is being written by an official University of Guelph alumni!!! I was hooded and have my piece of paper and everything!

And now I present, another way to eat kale. I was able to pick up a giant bunch of kale the other day at No Frills and then had to find a way to use it up when I got home from work today. This isn’t getting us any closer to actually having dinner, but it made a good snack. The thyme I used came right out of the pot on the deck. Herbs are such an easy and healthy way to spice up your dishes and they’re super easy to grow too!

You’ll also notice (hopefully) a huge improvement in the pictures in this post. I’m now using a beautiful new camera that is so much better than the 10-year old Kodak EasyShare I was using before.

As always, if you like what I’m doing, share it around and don’t forget to like me on Facebook!

IMG_0086 IMG_0089 IMG_0107


  • 1 large bunch of kale (should yield 8-9 cups of leaves)
  • 1 1/2 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp salt + extra to taste
  • 1/4 tsp pepper
  • 1 tbsp fresh thyme leaves
  1. Preheat the oven to 350F.
  2. Remove the kale leaves from the stems. Try to get “chip-sized” pieces (think potato chips).
  3. In a mixing bowl, combine the kale with the olive oil, paprika, salt, pepper, and thyme. Toss until everything is evenly coated with either salad tongs or your hands.
  4. Spread 1/4 of the kale on a non-stick baking sheet in a single layer.
  5. Bake each batch for 15 minutes, or until the kale is crispy but not burnt.
  6. Let cool and enjoy!
  7. Store in a air-tight container once the chips are completely cooled down.

2 thoughts on “Crispy Kale Chips with Thyme

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s