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Not a fan of kale? Don’t worry, try these chip and you’ll convert. I first heard about kale chips when Gweneth Paltrow was on Ellen promoting her cook book. It’s no secret leafy green are packed with antioxidants, so much so, that they are recommended for women with the HPV virus to counteract the effects of the virus on abnormal cells.

Kale belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.

You will learn [hide]

Why Kale?

One cup of kale contains:

  • 36 calories,
  • 5 grams of fiber,
  • 15% of the daily requirement of calcium and vitamin B6 (pyridoxine)
  • 40% of magnesium
  • 180% of vitamin A
  • 200% of vitamin C
  • 1,020% of vitamin K
  • It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

The fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease.

No wonder kale is a nutritional powerhouse!

Crispy Lemon Kale Chips Recipe


  • A bunch of organic kale
  • Organic extra virgin olive oil
  • Coarse sea salt
  • Ground pepper
  • Fresh lemon juice

Crispy Lemon Kale Chips Method

  1. Wash kale and let air dry.
  2. Preheat oven to 400 degrees.
  3. Gently pat kale with a towel to remove any excess water. Remove ribs from kale and cut into 1 in. thick strips.
  4. Sprinkle lightly with olive oil, sea salt and pepper and toss to coat evenly.
  5. Set on cookie sheet and place on top rack in oven and bake for about 8 minutes.
  6. Remove from oven and let them cool.
  7. Sprinkle with lemon juice and more sea salt and pepper if desired. Enjoy!

Tips and notes:

  • I didn’t include the amount of olive oil because it depends on how big the bunch of kale is, just make sure you lightly coat them with the oil or they turn soggy in the oven.
  • Don’t over crowd the cookie sheet, the more room they have the crispier the get. If pan or cookie sheet is too small bake in batches.
  • All recipes I found online only use salt and olive oil, by adding pepper and lemon juice makes them even tastier in my opinion.
  • You can store the chips up to two days in an air tight container but don’t add the lemon juice if you will store them for later or they’ll get soggy.
  • It’s OK if you eat them all in one seating!

Kale Chips Recipe

Simple, healthy, and tasty! I’d love to hear if you had kale chips before, if not, if you liked them after trying this recipe!

The Lost Book of Herbal Remedies

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Naturally Mindful