Snow Day & Buttered Kale Chips

  Yesterday we had a SNOW DAY!  I love having everyone at home.  And guess what!? We get to be home together today too!!!!  🙂  Here are some photos for you to see, head on over to facebook to view.

Snow shot from facebook

  We had some leftover Kale from that yummy Potato Kale soup I shared on Monday, so we decided to brave a new recipe I have been eyeballing for Kale Chips!  I can’t believe I am saying this, to you, but Kale Chips are AMAZING! 

This kale chip recipe includes olive oil. Did you know that healthy fat eaten with a veggie increases nutrient absorption? Who knew eating healthy would be sooooo delicious?!

Buttered Kale Chips

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buttered kale chips (2)


  • 75 leaves (or More!) Organic Baby Kale
  • 1/4 cups Butter Infused Olive Oil, or more to taste
  • Coarse Kosher Salt, To Taste

Preparation Instructions

Preheat oven to 275*.

Prepare Baby Kale leaves by removing the fat part of the stem, starting up in the leaf. This part is bitter! Place trimmed leaves in a bowl and drizzle with approximately 1/4 cup buttered olive oil, use more or less based on the amount of baby kale you are using. We just want a nice coating of oil on each leaf.

On a baking stone, place leaves in a single layer and sprinkle with kosher salt. Bake for *25-30 minutes or until leaves are nicely crisp, but not brown.

Allow to cool, then carefully remove to a platter and enjoy. You will not believe how crisp these get!

*If you do not have a baking stone and instead plan on using a baking sheet, flip each leaf over, and bake an additional 20 minutes to crisp the other side before cooling and eating.

Enjoy!  My family went through 2 batches of these in one sitting!!!!

buttered kale chips (1)