Cleanse recipe: Crispy kale chips with olive oil and sea salt

While cleansing, I make these kale chips to satisfy my cravings for something crisp and salty.  Though they don’t exactly taste like potato chips, they’re super easy and weirdly addictive.  Buy the pre-washed, pre-chopped kale to save yourself the hassle of having to remove the ribs from the kale leaves. 

Serves 2



4 oz. of kale — use 1/2 of a pre-washed package (or use 1/2 of a head of kale, chopped into 2-inch pieces, ribs removed)

2 tbsp. organic olive oil

Sea salt, for sprinkling (start with 1/2 tsp and add more, to taste, once cooked)



Preheat oven to 300 degrees F.  Lay kale leaves onto baking sheet and toss with olive oil and sea salt.  Bake until crisp, turning the leaves halfway through with a spoon, ~20 minutes.  Taste and add salt if desired.  Serve in a bowl as “finger food.”

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