Super-Quick Fall Recipe: Kale Chips

Pooja Mottl's Delicious Kale Chip Recipe

Kale is a powerful beauty-boosting leafy green. It contains high levels of vitamin C and vitamin A, which help promote collagen production and cell growth respectively, helping to improve the skin. Kale is also rich in numerous vitamins, minerals, and phytonutrients, and is alkaline-forming, which helps to minimize and prevent inflammation in the body.

Kale tastes good when combined with fruits in smoothies, drowned and simmered in a beautiful soup, or sautéed with a sauce. However, this recipe allows you to relish kale’s unique flavor all on its own—plus these chips are easy to prep and cook. If you can’t find a zaatar spice mix like the one in my recipe, you may mix together a small amount of oregano or marjoram, with dried lemon peel, and sesame seeds to make your own similarly flavored spice blend, or simply grate a small amount of fresh lemon peel (zest) over the top along with the sea salt and the olive oil before baking.



1 bunch kale, rinsed, dried, leaves torn off into big bite-sized pieces
Pinch sea salt
1 T zaatar
1 T cold pressed organic olive oil


Preheat oven to 375F. Prepare a baking sheet by covering with a sheet of parchment paper.
Place kale into a large mixing bowl and add salt and olive oil. Mix and toss until olive oil is coated uniformly over kale.
Sprinkle zaatar over kale and toss again.
Transfer kale to baking sheet, separating leaves as best you can. Place in oven and bake for 8 to 10 minutes.

Note: Kale chips can burn very easily—within a minute. It’s best to check the kale at the midway point, and thereafter, every minute or so. When the tips of the leaves begin to brown, it is time to remove them from the oven.

Written by Pooja Mottl for Charlotte’s Book: an online resource dedicated to aesthetic health + wellness.

Photo credit: Pooja Mottl

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