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Mar 23 2017

Healthy Chips Are Not An Oxymoron

By Mariyln Markel for The Island Connection

Kale Chips

Kale Chips

It’s spring in the Lowcountry and greens are abundant at local markets. It’s time to enjoy salads, wilted greens and healthy chips. Making your own Kale chips is easy and a satisfying, crunchy, healthy snack. These chips also serve as a nice accompaniment and crunchy topping on any salad.

Kale Chips

Makes about 2 ½ ounces of chips, or 8 cups


1 bunch of kale

2 Tbsp olive oil (for a bit of spice add a few dashes of hot sauce or Sriracha to oil and combine)

1 tsp salt

½ tsp granulated garlic or 1 tsp garlic blend with salt and omit salt above

Black pepper, to taste


1. Preheat oven to 350 degrees.

2. Remove heavy veins from center of kale and break into smallish “chip sized” pieces. Rinse kale with water and dry in a salad spinner or by using a clean dish cloth.

3. Place kale pieces on a cookie sheet (1/2 sheet pan) with sides. Drizzle with oil and toss to ensure kale is evenly coated. Drizzle with salt and garlic and toss again.

4. Bake until about 30 – 45 minutes until all kale pieces are dried and crispy, tossing a few times while baking. Let cool completely and store in an airtight container or gallon size storage bag.

Marilyn Markel is the manager for the Spice and Tea Exchange,, in Charleston. She is also an experienced culinary instructor and lives in the South Carolina Lowcountry, has served as culinary director for several schools and is a member of Les Dames d’Escoffier, Southern Foodways Alliance and International Association of Culinary Professionals. Her book, “Southern Breads: Recipes, Stories and Traditions” is published by Arcadia/The History Press.

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