Chipotle Garlic Kale Chips

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

No matter what type of party you’re planning, you can’t go wrong with these chipotle garlic kale chips. They’re crunchy with a little spice and so much flavor — a sure to be crowd pleaser.

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  • 1 large bunch fresh kale (Tuscan cabbage)
  • 1/4 tsp chipotle seasoning
  • 2 cloves garlic, finely chopped or minced
  • 1 tbsp olive oil


  1. Preheat oven to 350 F (180 C).
  2. Wash kale well then rip off stems in large pieces.
  3. Mix olive oil, garlic and chipotle in a large bowl.
  4. Add kale to bowl and drench with oil spice mixture.
  5. Pour kale onto baking sheet.
  6. Bake for ~12 minutes. (note cooking times vary depending on oven. start checking at 10 minutes to prevent over cooking).
  7. Kale chips are ready when crisp!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2 - 4

  • Nutrition per serving:
  • Calories100
  • Fat4g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium60mg
  • Carbohydrates17g
  • Fiber3g
  • Sugars5g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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