Kale has what seems like endless health benefits, low in calories and high in fiber. It has tons of antioxidants, Vitamins A, C, and K, a great anti-inflammatory, high in calcium (really important for me since I don't have much dairy), and it is great for cardiovascular support.  I sneak it into smoothies, add to salads, steam as a side and bake it into chips! 

There are many different types of kale, and knowing which kind to pick for chips can be difficult.  I’ve found through trial and error that Lacinato Kale, also known as Italian Kale, works best.  The main reason I favor this kind of Kale for Chips, is because the leaves are easy to tear into long chips


Prep Time: 5 mins  Cook Time: 15 min Total Time: 20 min 

·      1 bunch of Lacinato Kale  

·      Truffle salt ( I use this kind below) 

Casina Rossa Truffle and Salt by Nicola de Laurentiis, 3.5 oz

·   Avocado oil spray


1.    Set oven to 350 and let warm while you wash and dry Kale thoroughly. 

2.    Gently tear or cut the kale up the veins into strips.  

3.   Toss strips of kale with avocado or light olive oil. ( I like to use spray oil because it uses less oil, and evenly spreads over the kale unlike bottled oil) 

4.    Lay kale on a cookie sheet and sprinkle truffle salt evenly over the kale.

5.    Place in oven for about 10 minutes, mix/ flip the kale and bake another 5 minutes. 

6.  Remove kale and sprinkle additional truffle salt to finish! 

This is an easy healthy snack to keep on hand or to pack for road trips or work! I am a big snacker and this fills any craving for a salty savory snack! I hope you enjoy as much as I do! Feel free to  comment below other ideas for seasoning your kale chips! 

xx nichole