Baked Kale Chips with Sea Salt and Black Pepper

Everyone has their vices. Admit it. I know each of you has a food weakness that you find yourself giving into when times get rough. Or tough.

I have many food vices that I turn to when I need a spiritual lift after the end of a long, mentally exhausting day. Some of you I know reach for the tub of ice cream, secret stash of oreos, snicker candy bars or bottle of tequila. Yes, I know who you are but I’m not judging! Sugar and sweets pick you up from exhaustion or after a bad break up. You are totally deserving of this.

For me, anything savory, salty and spicy are my paths to mental health and clarity. Salt, all the way, makes my world go round. Though my list can be extensive, they all have the same thing is common, carbs and of course, salt. French fries and crunchy potato chips are like my aspirin pills.

When I have a headache, all I need is a few crunchy sea salt and black pepper kettle potato chips to heal myself. I don’t know what it is, but the salt, black pepper, crunch and carbs really satisfy me when I need them most. But every vice has it’s downfall and for me, it’s when I look at the bottom of an empty bag of sea salt and pepper potato chips that I realize a trip to the gym is the second part of mental healing.

Potato chips in almost every shape, form and flavor is my vice and total weakness. But since I discovered baked kale chips, my world of indulgence has turned over for the better. Rather than eating fried potatoes, the light crunch of kale chips is equally satisfying. My first recipe for spicy kale chips are  my go-to treat for salty crunch and they are so incredibly easy to make. I don’t know why I didn’t discover them when I was in high school.

Now that I’ve been eating spicy kale chips, I’m reminded of why I love sea salt and pepper potato chips so much. Just four simple ingredients: fresh kale, sea salt, black pepper and good olive oil has pretty much replaced my need for potato chips.

I’ve been making these simple baked kale chips for a while now, but I realize that I never shared this recipe with you. Until now.

And now you know where my food weakness is. I’ve love to hear what you to say about what your food vice is.



Sea Salt and Black Pepper Kale Chips

Yield: Serves 2

Total Time: 30 min

Fresh kale leaves look very voluminous and full when they are fresh. But when baked, they shrink down considerably. So consider making two bunches of kale if you are serving more than two people. For me, I can eat one whole bunch of kale by myself! And make sure to splurge on that nice sea salt for these. It is completely worth it.


  • one bunch of fresh kale,
  • Sea salt
  • Fresh cracked black pepper
  • Olive oil


  1. Preheat oven to 350 degrees.
  2. Wash kale. Remove tough inner stems from kale leaves.
  3. Tear the kale leaves into large pieces. They will shrink, so tear them into pieces that are a little larger than what you'd like to eat.
  4. Dry kale leaves well with paper towels.
  5. Place kale leaves in large bowl. Start by tossing in about 1 tablespoon of olive oil at a time, when needed. The kale needs to be lightly coated with oil. Too much will make the kale limp and greasy. Sprinkle with sea salt and fresh crushed black pepper.
  6. Layer kale leaves in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
  7. Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, gently toss them on the sheet pan for more even baking. They will burn easy, be aware of how they are baking.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 18 comments… read them below or add one }
  1. JP

    For awhile now I have been getting low salt chips, coating them with oak smoked paprika. The brain is working, oak smoked paprika kale chips. I will be using my dehydrator instead of the oven.

    1. Todd & Diane

      that sounds fabulous!

  2. Aqiyl Aniys

    You are making me hungry. Give me Kale chips.

  3. Gifts & Decor

    I found your site a couple of weeks ago and I made these Kale Chips. My 7 year old just loves them with not to much pepper. I thought they were wonderful.

  4. finny

    Yup – samesies. I am a salt lover. A french fry whore. A potato chip hoarder.

    And, thankfully, I found kale chips a few years back thanks to our CSA’s weekly recipe list and darn it if I’m not off to make a batch at this absolute very second.

    They’re a total lifesaver in the I-don’t-want-to-buy-new-pants-all-the-time kinda way.

  5. thyme (Sarah)

    I, too, have been making kale chips. I was so surprised how good they are. It’s really the only way I do like kale…

  6. Vijitha

    I am back to South beach diet phase 1 and this is my go-to snack. They are so guilt free. Initially I didn’t like its taste but over sometime I developed a liking for it. Now kale chips and zucchini chips are often baked snacks at home.

  7. Karen

    What kind of kale do you use? I bake mine at 170 degrees until dry and crunchy and they stay crispy in an air tight tupperware for at least 4 -5 days!

    1. White on Rice Couple

      karen- I usually use the Curly Kale or Russian kale and I don’t bake them that dry. I’ve heard that dinosaur kale might result in crispier kale for longer storage. I eat all my kale chips asap. A batch never lasts for longer than 20 minutes!

  8. Gerry @ Foodness Gracious

    I’m so with you on the potato chips, seriously with the varieties and flavors around now it’s more dangerous navigating the chip aisle than the 405!!

  9. Colette @ JFF!

    Guilt-free snacking!

  10. Lisa

    This summer I had kale in my garden for the first time. It was so wonderful. Much tastier than the store bought kind and it was super hearty. Mid-summer I attempted kale chips for the first time and that became my favorite new food this year. I did sea salt and freshly ground pepper, ones with nutritional yeast, and ones with cayenne pepper (holy crap was that spicy). LOVED IT!

  11. Living The Sweet Life via Facebook

    Yum!! I’ve always wanted to try to make a home made version – – great recipe

  12. esther

    Love kale chips! I found out that they don’t stay crunchy for long though. Do you have any tips on how to keep them crunchy?

    1. White on Rice Couple

      Esther- Eating them right away is the best way to enjoy them. They start to lose their crunch if stored for more than a few hours.

  13. Cassie @ Bake Your Day

    That’s a big yes – salty snacks are my go-to. Sea salt and black pepper chips, I can eat my weight in those. These are definitely a healthier choice, love this idea!

  14. Andi

    Yum yum yum!

  15. Averie @ Averie Cooks

    I love kale chips! I love that they can be customized, salty, spicy, with just about every seasoning known…I’ve even made chocolate-coconut covered kale chips, with a homemade Nutella-ish coating..taking all that healthy right out of them. Lol Yours look fabulous! I love a good crunchy, salty, kettle (or kale) chip, too!

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