Spicy Kale Chips

I love salty snacks. Especially the healthy ones. Kale is a much healthier version of the average potato chip. It is a low carb, high nutrition snack. Kale is packed with vitamin C, vitamin K and folate. Its also very simple and will be ready in no time. Now there’s no excuse for eating you greens!

I used to buy Kale chips at my local health shop, until one day, I did a bit of research and decided to make my own.

Here is the recipe:


  • 1 bunch of fresh kale, washed and thoroughly dried
  • 3 tablespoons of cold pressed sunflower oil or cold pressed olive oil
  • 2 tablespoon of ground garlic powder
  • 1 tablespoon of salt
  • 1 tablespoon of cayenne pepper

Baking time: 5-7 minutes


  • Preheat the oven to 200°C
  • Wash and dry the kale leaves thoroughly. I put the leaves between two clean dish towels. You can also put it in a salad spinner. If there is still water on the leaves when baking, it may not become crispy, so dry dry dry!
Rinse and dry the kale leaves


  • Place dried leaves on a chopping board and cut away the central vein. This may be too tough to chew on.


Cut the thick central vein out


  • Now you can cut the leaves into bite size portions. Try not to make them too small as they do shrink in the oven.
    Cut into yummy bite size portions


  • Once you have cut all the kale up, place in a large dish and add the oil and spices. Feel free to add whatever spices or flavours you want to. Other ideas: Black pepper and lemon juice, cumin and salt, sun-dried tomato and salt etc.
  • Stir until all the leaves are covered with the condiments

    Generously cover the leaves


  • Lightly oil a baking tray and place the drenched yummy kale leaves onto the tray.
  • Only do one layer at a time, as you want it to bake quick and evenly.


Almost time to eat!
  • Place the tray in the preheated oven and bake on 200°C for 5-7 minutes. I have a fan oven, so it was done in 6 minutes.
  • You can open the oven to check on them, so when you move them around, you can test for ‘crispiness’
  • Let the leaves  cool naturally, and when cold, place in a stainless steel tin to retain the crisp factor.
  • Good luck with NOT eating them all at one go!

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