Dr. Travis' Crispy Kale Chips

The Doctors reveal three 2014 trends they say would best be left behind, including saying no to packaged kale chips.

“The problem is they took a good thing, and they processed it," plastic surgeon Dr. Andrew Ordon says. "They’ve added too much salt. They’ve covered it in processed cheeses.”

Don’t want to give up on kale chips? Make your own, following the recipe below from Dr. Travis Stork’s latest book, The Doctor’s Cookbook .

Or, follow trend-setter and OB-GYN Dr. Jennifer Ashton, who says she’s bringing spinach back in 2015!


  • 2 bunches kale (any type)
  • Extra-virgin olive oil cooking spray
  • 1/4 to 1/2 teaspoon salt
  • Sprinkle of herbs of your choice, such as garlic powder, onion powder, chili powder, or Italian spices (optional)


  • Preheat oven to 250 degrees F.
  • Remove the stems from the kale and tear the leaves into bite-size pieces. Wash and thoroughly dry the kale.
  • Place the kale in a large bowl. Spray with cooking spray and add the salt and herb, if using (you may need to do this in two batches). Massage the oil and seasonings onto each kale piece to evenly distribute.
  • Spread the kale out onto two 9 by 13-inch baking sheets (you may need to do this in two batches). Bake the kale until the leaves look crisp with no wet spots and they crumble when rubbed between your fingers, 30 to 40 minutes.
  • Remove from the oven and cool to room temperature. Pour into a bowl and serve.

Source: The Doctor's Diet Cookbook by Travis Stork, M.D. Copyright © 2014. Click here to purchase a copy.

The Doctor's Diet and The Doctor's Diet Cookbook are published by Bird Street Books, Inc., which is owned by The Doctors' executive producer.