Grilled kale chips

A simple and fantastically delicious snack!

An unseasonably hot spell in early May has me already thinking about doing as much cooking outdoors as I possibly can during the dog days of summer. It’s easy to use your grill as an oven to make all kinds of tasty treats, including nutritious kale chips. A member of the same vegetable family as broccoli and cauliflower, kale is rich in beta carotene, vitamin K, vitamin C and calcium. It’s even a source of natural chemicals which have been proven to have potent cancer-fighting properties and which can lower cholesterol, making kale chips not just delicious but also a heck of a lot healthier than potato chips! Kale comes in lots of pretty colours so if you’re making these for a party, use several different varieties.


  • 4 – 6 leaves curly kale
  • 1 – 2 tablespoons (15 – 30 mL) olive oil
  • 1/2 teaspoon (2.5 mL) sea salt (smoked salt is ideal, if you have it)


  • Preheat your gas barbecue (grill) to about 350F.
  • Prepare the kale by cutting out the centre stem with a sharp knife, thereby cutting each leaf half.
  • Cut the large kale leaf halves into segments or mini-leaves, about 3 – 4 inches across. Don’t cut them too small as they will shrink when cooking.
  • Wash the kale pieces well in cold water. You’ll need to dry the kale extremely thoroughly before grilling it. I put it in a salad spinner first (you could use a colander instead) to get as much of the moisture off as possible, then I put the leaves on a clean tea towel and gently roll up the towel. Leave them in the rolled towel for 2 minutes, then unroll the towel and let them air dry for a few more minutes.
  • Put the clean, dry kale pieces in a large bowl. Add a healthy drizzle of olive oil then rub the leaves gently with your fingers so that both sides of each piece are lightly coated.

  • Place kale on either a grill tray with small holes in it or on a baking sheet. NOTE: You must make sure the kale pieces are in a single layer in order to have them crisp up properly. You will need to cook it in 2 – 3 batches.

  • Sprinkle a bit of salt over the kale pieces and then put the grill pan or baking sheet on the grill.
  • Cook the chips until crisp; you’ll hear them making some popping and sizzling noises as they cook. Depending on your barbecue (grill), it might take about 8 – 12 minutes for them to crisp up; you’ll need to watch them carefully as they can get overcooked (turning brown or even black) rather quickly. They will cook faster on a grill pan than on a solid baking sheet.
  • When you think they are starting to look done, pick up a chip with a pair of tongs and touch it to see if it feels crispy.
  • As soon as they are crispy, remove the grill pan or tray from the grill and transfer the kale chips to a cooling rack or plate lined with paper towel.
  • Let the chips finish crisping up for two minutes. While they are cooling, put the remaining chips on the grill pan or baking tray, add a bit of salt, and put them on the grill to cook.
  • These are best eaten the day they are made but you can store them in an airtight container for a day or two and they’ll stay reasonably crispy.

NOTE: You can easily follow these instructions to make kale chips on a baking tray in the oven.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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