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The trick to satisfying a craving is to figure out how to do it without completely sabotaging your diet.


Cravings. We hate ’em! But most of all – we fear them. Why? Because they can be powerful. Tempting.  Irresistible. Threatening. Persuasive bait to lure us away, despite our best intentions. 

When you absolutely have to have something the trick becomes figuring out how to satisfy your craving without completely sabotaging your diet.

The recipe I am sharing in this post saves me when I am craving potato chips. These cravings occur when my husband sits on the back porch with a big bowl of chips on his lap and narrates his impromptu munch fest from start to finish.

“Mmmm…mmmm…..Oh, yeaaaa! Let’s add a little bean dip!” Crunch…crunch…crunch

So, today I will be sharing this Yummy, Crunching, Craving Stopping, Clean-Eating Kale Chip Recipe.

This recipe is not only delicious it is directly responsible for saving my husband’s life.    : )


Preheat oven to 350

1 bunch curly kale, washed and patted dry

Remove kale from the stem (easy directions start at 0:20)


Discard the stems after leaves are removed

Rip leaves into bite-sized pieces or whatever size chip you prefer.

Place the ripped leaves into a large bowl and drizzle with 2 1/2 teaspoons of olive oil

Sprinkle with 1/2 teaspoon of Sea Salt

Gently massage the oil and the salt into the kale leaves to lightly coat them with oil and salt

Spread them out on a couple of rimmed baking sheets. Make sure leaves are not overlapping or piled on top of one another. This ensures the leaves get crispy when baked.

Bake for approximately 5 minutes, or until leaves have shrunk but are still green and you have nice crispy edges. It’s easy to overcook these. In fact, the original recipe said to bake for 15 minutes. Seriously? I had charred, brown Kale chips after 15 minutes. Do I need to mention they weren’t very good? : )

Here is something else I discovered. You know how some things are just more delicious hot out of the oven? Like baked bread. Oh my! Well, that is not the case with these chips. Trust me. They taste every bit like Kale while they are still warm, a.k.a, bitter. Unless you LOVE the taste of Kale let these cool off before eating them.

It’s also important to let them cool completely before storing. You can store them in an airtight container at room temperature for 2 – 3 days. I found it helps to add some grains of rice to the container to absorb moisture and help the chips preserve their crispiness.



PS…I am not a huge fan of Kale so I was surprised how delicious these really are! You won’t know you are eating Kale, I promise!  My ever finicky husband tried them too and actually liked them. So, I generously gave him one more chip to call his very own.  🙂

I have played with some tasty variations: sprinkling with sesame seeds or crushed pumpkin seeds, minced garlic, and dusted with freshly ground pepper.

The simplicity of the original recipe makes it easy to modify, or enjoy it just as it is – delish!

This recipe is not my own, I found it on YouTube some time ago and loved it so much I decided to share my experience and do a blog post about it.


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