Kale chips

A healthy alternative to packaged snacks and yet another way to enjoy your daily portions of green vegetables


About this Recipe

By: Amanda

These are a little fiddly to prepare, but well worth the effort and so moreish for a super-healthy snack.




Step by Step Instructions

  • 200 grams fresh kale (1 large bunch)
  • 1 tablespoon coconut oil or olive oil
Step 1

Cut out the thick inner stems by slicing a V shape into each leaf and tear the kale leaves into large pieces. Wash and thoroughly dry the leaves by using a salad spinner and then spreading them out on kitchen paper to dry completely (you want the leaves to bake not steam).

Step 2

Rub oil into the leaves, making sure to ‘massage’ it into all the curly edges and covering the entire area with a thin layer of oil. As a rough guide, use ½ tbsp oil per baking sheet.

Step 3

Spread the kale into a single layer on a baking sheet (if there are too many clumped together, they will turn soggy).

Step 4

Bake for 10 minutes at 130C in a fan oven, or 150C without fan. Rotate the baking tray and bake for a further 15 minutes. Cooking times will vary across ovens, but be sure to rotate the baking tray after 10 minutes and keep a close eye on the kale to avoid it burning.

Step 4

Leave the kale chips to cool for 3 minutes after baking, to crisp them up further. They are best eaten immediately, but will keep overnight in an air-tight container.

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