You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September (with the only exception, the Fishers Farmers Market will be closed on 6/29 for the SPARK! festival)

Kale Chips

These thin, crispy leaves-of-green have been quite popular over the past year or two.  As someone who has a fondness for potato chips (but knows that I really should be eating more veggies), I was eager to try them out.  Let's just say that my first few attempts of making kale chips left a little (no, make that a LOT!) to be desired; however, after a little practice, I finally ended up with a snack that goes in my belly rather than the compost pile. And, for the record, I do enjoy kale in non-chip form as well...we especially like to add it to eggs, stir fry, and soups. 


  • 1 bunch of kale
  • ~2 TBSP coconut oil
  • seasonings/additions such as granulated garlic, salt, and sesame seeds


  1. Wash kale and allow to dry (I toss it in my salad spinner).  Remove the spine of the leaf and tear the leaves into the desired size (I find that a 'not too big, not to small' size works well).  Place in a large bowl.
  2. Heat coconut oil in a small bowl for around 30 seconds (or until liquefied).  Pour over the kale and use your hands to work the oil over all of the leaves.
  3. Place on a stone (or preferred baking sheet) in a single layer.  Season with salt, garlic, and sesame seeds (if desired) and bake at 275F for around 35 minutes.  Please note: if making these for the first time, keep watch over them towards the end of the baking time, as the line between 'not yet done' and 'oh, no, what have I done?' is quite fine.

Before and after photos:


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