Who is scared of kale?      (me, I totally am was)

Who thinks carbs are the antichrist?      (my skinny jeans most definitely do)

Who wishes they could find something healthy that would satisfy that chip crunchy craving?    (spoiler alert: that would be me, again)

If you answered yes to all of the above questions, then you need to get to makin’ some Kale Chips! I know, if you answered yes to all 3 questions, that means you are scared of kale. Dude. Kale is scary. I get it! Kale is never talked about. I have never seen it sold out of a bag. And the only way I have ever seen it served, is as a garnish at Joe’s Crab Shack. I know, not really the greatest selling points. But what most of us don’t know is kale can actually be tasty! And it is high in nutrients, vitamins, and even has a small dose of fiber and protein. It is also low in calories, carbs and has zero fat. In other words, kale is Ass Friendly y’all!

But I know what you are thinking…I get that it’s healthy, but does it still taste like…kale? No! Well, at least it doesn’t taste like kale when you make Kale Chips with it!  It taste delicious when seasoned right and it stays such a beautiful bright green color that it is simply irresistible.

You should really, really try this. Try it for me! Try it for your skinny jeans! Or at least try it for the adorable piggy bowl below.

For those who are kale virgins, kale can be found in the produce department next to the greens (collard, turnip, etc.). It will most likely be in a big bag and when you get home and open it…it might smell a little funny. But don’t worry, it’s just kale doing it’s thing, it’s not rotten.


Thanks to Steamy Kitchen for the salt tip!

{Not So Scary} Kale Chips

Recipe Note: Could you make this without a Misto? Sure. Just toss it in the olive oil. But it's a heck of a lot better with your Misto. Easy Peasy and once you buy one...you will never have to buy that preservative full spray Pam again.


4 cups kale, torn into bite sized pieces
1 tablespoon olive oil, in your misto
fresh cracked pepper and sea salt, to taste


Preheat oven to 350.

Prepare cookie sheet with parchment paper or a silpat.

Rinse kale and spin in a salad spinner to get as much liquid off as possible. Then dry any extra liquid with a paper towel.

Lay kale in an even layer on prepared baking sheet. Spray Kale with your misto (full of olive oil) and then sprinkle heavily with some fresh cracked pepper. Do not salt your kale now, save that for after it is out of the oven. The salt actually keeps the kale from maximum crispyness.

Bake kale for 12-14 minutes, checking at 12. Using a pair of tongs, touch the kale, and listen. When the kale is ready you will hear it crackle when touched.

Once it is nice and crispy, remove from the oven, and salt. I found the Kale Chips to be much tastier when hot, so serve them right out of the oven. 🙂