In The Kitchen – Baked Kale Chips

We’ve teamed up with Nourish NorthwestBastyr University and Guckenheimer to provide you with healthy and delicious recipes all year long. 

One leafy green that seems to be on everyone’s mind this fall is kale – a justifiable darling of nutritionists. A one cup serving of kale contains more than the daily requirements of vitamins A and C, and is a great source of calcium as well.

Turn kale into your favorite afternoon snack with this simple recipe for crunchy baked kale chips.

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Baked Kale Chips


    1. 2 cups kale
    2. 2 teaspoons olive oil
    3. ⅓ teaspoon sea salt


    1. Preheat oven to 325° F.
    2. Wash and remove large pieces of stems from the kale leaves. Pat dry. Tear into large, bite-sized pieces.
    3. Place kale pieces in a bowl and drizzle with oil. Scrunch and toss the kale to evenly distribute the oil.
    4. Lay kale leaves in a single layer on a lined sheet pan. Sprinkle with salt.
    5. Bake in oven until the leaves are crispy, but still dark green.

Note: Crispy kale will go stale rapidly so serve immediately after preparation.



Founded in the San Francisco Bay Area by two healthcare professionals, Guckenheimer  is an onsite specialty foodservice company dedicated to the philosophy that health and productivity at work is achieved through exceptional food and dining experiences. With more than 2,470 employees serving accounts across 31 states, Guckenheimer is leading the industry with evolved employee health and wellness programs led by registered dieticians, customized menu creations and fresh meals-from-scratch prepared with sustainable and organic ingredients, locally sourced when available. All accounts are led by professional chefs trained in the culinary arts and fine-dining. Visit