By Rona Berg / March 11, 2013


If you are as addicted to kale chips as I am, you’ll want to know how to make your own. Packaged brands, though delicious, can be pricey, especially if you eat them as often as I do! Here is my quick and easy DIY recipe: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Wash and dry kale leaves, and tear into bite-sized pieces. Lay them out on the parchment—do not overlap—and spray lightly with olive oil. Bake for 7-10 minutes, until crisp. Sprinkle with grated Parmigiano-Reggiano cheese and a pinch of cayenne. Enjoy!

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Longtime journalist, author and current editor-in-chief of Organic Spa Media, Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine, and she has contributed to and been quoted in dozens of publications. She co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, best-selling author of Beauty: The New Basics and Fast Beauty (Workman Publishing), and is a frequent speaker and guest on radio and television and at conferences around the globe.
Rona Berg

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