SCD Recipe: Salt & Pepper Kale Chips

I was a little unsure about using kale to make a snack chip, but these turned out really good.

1 bunch of kale
2 Tbsp olive oil
salt and pepper to taste

Preheat oven to 300 degrees.

Wash kale and pat dry with paper towel, or let air dry. Rip kale leaves off thick stems. You can chop the kale into chip size pieces or tear it (this is what I did, it seemed the easiest). Put pieces into a large bowl. Toss with olive oil and salt and pepper. Be careful not to put too much seasoning. The leaves really shrink down when they are cooked, which condenses the seasoning.

Spread the leaves in a single layer onto a parchment paper lined baking sheet – I used two.

Place in oven and cook for 25 minutes.

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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