Want a chip? Have a whole bowl.

December 11, 2009


During my training at the Institute for Integrative Nutrition in NYC, I learned from those at the forefront of nutrition science – people like Andrew Weil, Sally Fallon, Walter Willett, and Mark Hyman. Seriously smart stuff.

But I also learned a ton from my fellow classmates. And I gotta say, one of the most amazing things I learned was this kale chip recipe, I swear! These are awesome. No matter what diet you follow, there is always room for eating more dark, leafy greens. They’re great for detoxifying your body, aiding digestion and improving your mood. Plus, dark leafy greens are a good source of calcium. Who knew?


Would you believe me if I told you my husband (who prefers Twizzlers and Root Beer) downs a whole head of kale when I make these? It’s the darn truth. Kale chips are one of my favorite recipes to give to my clients. I even brought them to my family’s Thanksgiving and everyone, including my grandfather and little cousins, ate ’em up. A real winner we’ve got here.


You’re chomping at the bit, I can tell. No worries, the recipe is just moments away. Let me first tell you why kale chips represent healthy eating to me:

1. They are real food. The only processing this kale undergoes is in your kitchen.
2. Kale chips taste delicious, as real, healthy food should.
3. They are quick and easy. Healthy eating is not about slaving away at the stove.
4. No sugar. Enough said.
5. They’re cheap. A head of organic kale costs $2.50. It’s proof you don’t have to spend $99 on Maca powder or some kind of prepackaged frozen diet meals to eat healthy.

So that’s basically my theory on eating well. Real, delicious food that’s accessible to everyone. Rock on. Ready for the recipe?

Sesame Kale Chips
1 head of kale
2 Tbl. toasted sesame oil
1 Tbl. umeboshi Plum vinegar (find it in the asian section)
2 Tbl. sesame seeds (try to find unhulled)
Ground black pepper, to taste
If you prefer more simple ingredients, olive oil with salt and pepper does the trick! Or add parmesan, or crushed red pepper, or…

1. Rinse kale leaves and shake dry. Tear leaves into chip-sized pieces. Reserve the stems for another use, like vegetable stock.

2. In a large bowl, combine kale pieces with oil, vinegar and sesame seeds. Mix with your hands – it’s easier!

3. Preheat oven to 350F. On two large cookie sheets, spread out kale leaves so they are mostly not overlapping. Grind fresh black pepper on top.

4. Bake for about 7 minutes. Flip and move chips around to cook evenly. Bake another 7 minutes or so. They should be crispy.

Careful to not overcook – they’ll go from crispy to burnt very quickly! But I like the burnt ones too.


I’d be so grateful if you’d take a moment to review this post on StumbleUpon or Twitter. Spread the kale chip love!

This post is part of Fight Back Fridays.