Salad Savoy or Kale Chips

In our last couple of baskets, we’ve gotten both kale and salad savoy (which is related to kale).  I’ve never had either, but I’d seen recipes for kale chips floating around the internet, and I wanted to give them a try.

These chips are super easy to make, and tasty too.  They almost taste like roasted broccoli or Brussels sprouts.  Just make sure to eat them right away- I made mine in the evening & put them in a plastic container.  The next day, they were pretty chewy.  Right after I took them out of the oven, they were great though.

Salad Savoy or Kale Chips

From 4PeatsSake


  • 1 bundle of kale (the green leaves) or salad savoy (the purple leaves)
  • 1 tb olive oil
  • 1/4 tsp sea salt


  • Wash & dry leaves.  Remove stems.
  • Toss leaves with olive oil, or spray on both sides (I used my new Misto)
  • Line a baking sheet with parchment paper.  Lay leaves in a single layer on the sheet, making sure the leaves are open.  Sprinkle with salt.
  • Bake for 12-16 minutes.

One thought on “Salad Savoy or Kale Chips

  1. Just a heads up, if you have a dehydrator on hand, you can dry the leaves overnight (12 hours at 115 deg F) and preserve all the natural enzymes in the leaf. It also preserves the color (with the add’n of a little lemon juice), so that you end up with a gorgeous violet or white chip that stays crispy for at least a couple weeks under optimal (airtight) conditions!

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