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  • 1 bunch of kale stem removed, washed and torn into bite-sized pieces
  • Garlic sea salt
  • 2-3 tbsp extra virgin olive oil
  • 1-2 tbsp of nutritional yeast or parmesan cheese
  • 1/2 lemon juiced


  • Preheat oven to 375*.
  • Hold Kale leaf from the base of the stem and use the opposite hand to pull the leaf off of the stem. Discard stems.
  • Tear or chop kale into bite-sized pieces ( about 2″).
  • Place the kale leaves into a large mixing bowl, pour olive oil and squeeze lemon over the leaves.
  • Mix together so most of the leaves are coated with the oil.
  • Sprinkle with garlic, sea salt, and nutritional yeast or parmesan cheese.
  • Spread kaleout in a single layer on 2 cookie sheets.
  • Bake for about 10-15 minutes until edges are brown and kale is crispy. I like to set the timer for 10 minutes then put the light on and watch them cook for the last few minutes so I can catch them when they are golden brown but not burnt.