Kale Chips | Baked Bacon

Kale. Dark leafy green super food, and delicious? Delicious indeed! Kale can seem intimidating, but when prepared the right way, it is quite tasty. My first introduction to kale was raw, and that experience pretty much turned me off from wanting to eat more of it any time thereafter. Raw kale is slightly bitter, and may not be the most desired raw veggie. Once you learn to love the flavors of kale, you can appreciate raw kale, and I now enjoy it mixed into my salads (Bill does too). Delish!

Bill and I played around with a few kale recipes, the first was sauteed kale with pine nuts. The second was kale chips. First round of kale chips was a complete disaster (on my part). Despite my ability to cook relatively well, I am also very skilled in the art of burning food. Yes it is an art, or at least I like to tell myself it is. So, kale chips round one, major burning, smoking, can’t breathe, choking, have to open all the windows and take the baking sheets outside, FAIL. Kale fail. Fall off the horse and get back on right? That’s just what we did. New kale, new oven temp, new cook time, success!

Kale chips are simply baked kale that has been cut or ripped into bite size pieces and tossed in olive oil, salt, and pepper. Simple, and tasty. They are a wonderful snack when you feel like munching, not to mention a great alternative to popcorn on movie night!

Kale Chips

  • 1 bunch kale, center rib removed and chopped into bite size pieces
  • Olive oil to taste
  • Light sprinkling of salt and pepper


  1. Preheat oven to 325.
  2. Rinse kale under cold water and dry on a dish cloth.
  3. Remove the rib that runs through the center with a sharp knife.
  4. Chop or rip leaves into bite size pieces and place in a large mixing bowl.
  5. Toss with a drizzle of olive oil, salt, and pepper.
  6. Arrange kale evenly on a cookie sheet.
  7. Bake for 12-15 minutes.

Now, since there has been so much hype lately with bacon, we decided to throw in an extra treat with this recipe. Baked bacon! Another simple, yet mouth watering recipe.

Baked Bacon


  • Nitrate-free uncured bacon
  • A cookie sheet and your oven


  1. Preheat oven to 400.
  2. Line a rimmed cookie sheet with parchment paper.
  3. Evenly lay bacon strips over parchment paper.
  4. Bake for 17-20 minutes, 15-17 if using convection.

Mmm. Bacon.

As always, enjoy!
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    1. June 7, 2011

      I just got a bacon boner. I think my life depends on me making this combo this weekend.

    2. June 8, 2011

      I am so curious about these kale chips! Do they actually get crispy? I KNOW I would love them! I have bookmarked this to try and will let you know how they turn out!

    3. June 8, 2011

      Kale chips are my absolute favorite snack! Before going Paleo, chips were my number one downfall, and this is such a great (and tasty!) substitute. I've burned kale on numerous occasions, often times forgetting to set the timer…. you're not alone! ๐Ÿ˜€

    4. June 9, 2011

      Love Kale chips! Even the burnt ones ๐Ÿ™‚ And I've been thinking about baking bacon…Unfortunately we ran out of the 40-some lbs. of bacon I brought home from the farm last year. So sad. I'm thinking I'll order some of the new sugar free bacon from US Wellness Meats soon.

    5. June 13, 2011

      I just don't get kale chips. They taste like burnt air. I made them once. Did I do something wrong?

    6. June 14, 2011

      I made a batch of kale chips a few weeks ago when our friends were over. They looked so frightened when they saw them on the table… and then devoured an entire bowl in under a minute!
      I love making baked bacon too! But i do it at a 250 F, for a long time (1.5 hours?) and it doesn't make the oven all greasy.
      Yummy ๐Ÿ™‚
      Keep up the great work guys – your site is wonderful!

    7. June 27, 2011

      Even Cave Husband was able to make the Kale Chips while CGE is away! Awesome blossom! Keep rockin!

    8. February 9, 2012

      So glad you know about these! HUGE discovery for me. I use a dehydrater, so so simple. Dehydraters make great jerky too without all those strange things jerky makers put in them.

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