Herbed Kale Chips

For a crispy snack, toss fresh kale leaves with olive oil and McCormick® Gourmet Crushed Rosemary or Thyme Leaves before baking. Or try with Jamaican Jerk or Southwest Seasoning for a touch of heat.

Serves: 6
Serving Size: 1 cup
20 mins Prep time 15 mins Cook time
20 mins Prep time
15 mins Cook time
  • Preheat oven to 400°F. Wash kale well. Use a sharp knife to remove the central rib in each leaf. Cut kale leaves into 2- to 3-inch pieces. Dry thoroughly in salad spinner. Place kale in large bowl. Drizzle with oil and sprinkle with rosemary and sea salt; toss to coat well.

  • Place kale in single layer on 2 large shallow foil-lined baking pans.

  • Bake one pan at a time for 15 minutes or until crisp, rotating pan halfway through cook time. Cool 1 to 2 minutes before serving.

Cooking tip

Variations: Try with other herbs and spices. Substitute 1 teaspoon McCormick® Gourmet Thyme Leaves or McCormick® Gourmet Jamaican Jerk Seasoning or McCormick® Gourmet Collection Southwest Seasoning for the Crushed Rosemary.

Nutrition information

(Amount per serving)

  • 47Calories: 47Cholesterol: 0mg
  • Sodium: 182mgProtein: 2g
  • Total Fat: 3gFiber: 1g
  • Carbohydrate: 3g