Kale bakes into light, crispy chips and rarely burns. I added in pumpkin seeds to this healthy snack for extra nutrients and flavor. These chips works well as a salad topper too! Tell me how you liked this Roasted Kale and Pumpkin Seed Chips recipe in the comments below.


  • 1 bunch kale, chopped with stems removed
  • 1 tablespoon olive oil
  • 1 tablespoon pumpkin seeds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 350 degrees and set out a baking my sheet.
  2. In a large bowl toss the kale leaves with olive oil, pumpkin seeds, salt, and pepper, rubbing the leaves with your fingers to coat with the oil and spices.
  3. Arrange the leaves over the baking sheet and bake for 8-10 minutes. If the leaves are not crispy in the center, bake for another few minutes.
  4. Enjoy as a snack or a crispy topping for your soup or salad.

Store leftover kale chips after they are cooled in an airtight container at room temperature for 2-3 days. 

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