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Paleo Kale Chips

Paleo Kale Chips

Kale—what an amazing “super food,” and what a great comfort food kale makes in the form of kale chips! On that note, you may also enjoy my paleo sweet potato chips recipe too, plus my other kale chips recipes. These not only satisfy cravings for junk food but they are also very easy to make!

Keeping live foods at low temperatures (as is called for in this recipe) helps secure the vital and natural enzymes that are so vital for us and that man is lacking. As we age, our enzyme-producing abilities diminish, hence all the over-the-counter enzymes being sold. If we eat foods that have more life in them with their natural enzymes, we are allowing our bodies to utilize these enzymes directly from our food.  Since these “chips” are cooked on an extremely low setting, they are technically raw and able to deliver to you those amazing enzymes and nutrients. Enjoy this healthy and delicious snack!

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Paleo Kale Chips

  • Author: Tina Turbin


Kale—what an amazing “super food,” and what a great comfort food kale makes in the form of kale chips! These chips not only satisfy cravings for junk food but they are super easy to make too!


  • 2 bunches kale (the flatter varieties are easier to work with, but any type will do)
  • 1 tablespoon extra virgin olive oil and/or coconut oil (or other oil/fat, if desired)
  • Sea salt and freshly ground pepper
  • OPTIONAL: ground cashews, coconut aminos, pesto, etc


  1. Preheat your oven to its lowest temperature. *If you have a food dehydrator, I recommend using that instead. Dehydrate at no higher than 105F.
  2. Wash kale and remove tough central rib (you can skip this step, if you like eating the rib, and you don’t mind having chewed-on stems around).
  3. Pat kale dry and place in a bowl.
  4. Coat with olive oil (I use my hands to rub the oil into all surfaces).
  5. You can use a variety of oils like coconut oil or macadamia nut oil. These will add a nuttier taste to the kale.
  6. Place kale in one layer on two baking sheets and sprinkle with sea salt and pepper (you can leave out the pepper if you’d like) and any optional coatings you so desire. I’ve made coatings, using Nutritional Yeast as well as finely ground cashews mixed with pulverized fruit or tomatoes. What ever taste you’d like you can create.
  7. Bake in the oven until leaves are very crispy (they will easily break apart).
  8. Allow to cool until they are easy to handle.
  9. Enjoy!

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at)

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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