Kale Chips

Our garden is bursting with kale, broccoli, and lettuce right now. Raspberries are just coming on, and we’ve already harvest about 4 quarts of strawberries.

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kale in garden

I love summertime and the sound of sprinklers going off in the early morning, eating salads daily, and enjoying new crops, which for us would be kale. Years ago we planted kale and my husband was so discouraged because no one ate it. We just didn’t know how to cook with it.

Kale Chips

Times have changed now, our palates are different, and we’re juicing kale, making chips with kale, and eating delicious kale salad.

Kale Chips

By the way, one tip I’ve learned with kale, especially when you have the larger leaves, is that after you wash and chop it up for salad–let’s say a Caesar Salad–you need to massage the leaves with oil first, allowing them to soften, and then add the dressing. Before serving, add the grated Parmesan cheese and croutons, or whatever ingredients you like to add to Caesar. I like to squeeze 1/2 of a fresh lemon over the salad.

Kale Chips

Now I’m hungry :)

I think we’ve made about 12 pans of kale chips, which have turned out fantastic! Who would have thought they’d be so good – both in taste, and good for you!

I tried 2 kinds, but last night was the best. I’ll share the easy recipe with you, and I’d love to hear the combination you use when making kale chips.

It seems everyone is so in to them now. You can crunch them up and put over salads, or eat them as a snack. I’d rather them be crispy than chewy. So mine are crispy, but very flavorful.

Kale Chips

Okay, they aren’t the prettiest. But they are SO tasty!

What’s your favorite flavor of kale chips?


Recipe: Kale Chips with Honey and Garlic {ReluctantEntertainer.com}

Summary: Crispy treats of flavor to eat for a snack or to crunch up on salads.


  • 12 oz kale
  • 1:1 ratio of olive oil to honey
  • sea salt (to taste)
  • Garlic powder


  1. Preheat oven to 300°F.
  2. Rinse and dry the kale, then cut out the stems and tough center ribs. Place in a large bowl.
  3. Toss with olive oil and honey (1:1 ratio) in a bowl, then sprinkle with salt and garlic powder.
  4. Arrange the leaves in a single layer on a large baking sheet covered with parchment paper.
  5. Bake for 25-30 minutes, or until crisp. Cool before removing from the pan.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6