Salt is my weakness. If presented with a choice I’ll take a savory snack over a sweet one any day. I’m such a sucker for potato chips that I honestly try not to buy them because I know I will eat an entire bag in one sitting.

Lately, however I’ve been trying to feed this craving with something a bit more healthy.

Kale chips are quickly becoming a favourite snack around this house. They are easy to make, can be flavored just about any way you like, and last 3-4 if you store them well (and don’t eat them all.)

They can be a little time consuming to make but I always like to use my time in the kitchen as an opportunity to meditate. In his book HOW TO EAT Zen master Thích Nhất Hạnh says:

“The kitchen can be a meditative practice space if we practice mindful awareness while we are cooking and cleaning there. We can set an intention to execute our tasks in a relaxed and serene way, following our breathing and keeping our concentration on what we are doing. If we are working with others, we may only need to exchange a few words about the work at hand.” How to Eat – Thích Nhất Hạnh

When I make these kale chips I work with intention, cultivating gratitude for the kale. I allow myself to feel grateful to the sun, because without it there would be no kale, and the rains and soil too, because without that, there would be kale. I allow myself to feel grateful to the farmers, and the produce drivers, and the grocery clerks, and the many people who worked to bring the kale to me. I give thanks to all who sustain me.

As I wash the kale I become deeply aware of water. I enter my heart and give thanks for access to clean water – something I sometimes take for granted.

When I make this recipe I dip my thumb and forefinger in a little oil and lightly massage the kale pieces, then sprinkle a little seasoning on each piece. I find this more effective than pouring oil into a bowl and mixing in the seasoning. When I mix my seasoning in a bowl I find some pieces become over seasoned while other hardly seem seasoned at all. This also helps me control how much oil I use.

As I massage the oil and seasoning into the kale I do so lovingly, offering my intentions of love, my intentions to nourish my family, my intentions to create harmony.

When I place the kale in the dehydrator I am given an opportunity to practice patience. I recognize that I have not yet seen the fruits of my labour. I enjoy this time of transition, recognizing it for what it is – the space between, in which becoming happens.

If we approach all cooking like this, our time in the kitchen becomes less of a chore and more of a joy.

Please enjoy this recipe for Kale Chips.


1 bunch of organic curly kale 2-3 tbsp of extra virgin olive oil (I used a tuscan herb infused oil from All of Oils) 1 tbsp sea salt 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/4 tbsp paprika