Baked Kale chips

So did I mention D’s new found love for Kale? It has kinda got crazy. Crazy than I can generally handle :). What I mean by that is, he got 2 big bunches of Kale and wanted me to make the Kale Chickpea salad for him a few days last week. He had no clue that Kale doesn’t wilt (unlike Spinach). So he had technically got a really big batch of Kale from which I ended up using only 10 leaves probably!! 🙂 But honestly, I didn’t feel bad that he had gotten so much Kale cos I had already decided what to do with what was leftover – Chips!!! Only thing was I didn’t get time to prepare it during the week so by the time I got around to making the chips, I had to throw away several leaves (since they’d yellowed) and even what I used finally wasn’t a fresh batch of leaves. Didn’t matter finally because the output was brilliant (Has been certified by my toddler who actually didn’t stop eating it). He behaved like he was advertising for Lays chips that goes with the tag line – No one can eat just one :). That boy makes me proud and happy in a lot of ways I tell ya. He is like me – loves healthy & loves junk and that’s not a bad combo I tell you. Especially not for a toddler. Who will complain having a toddler who likes Kale & Cucumbers :). Anywho, for this recipe all you need is a baking oven, kale & very few basic ingredients. End result is a delicious batch of chips that you’ll need no guilt munching on! Below is a pic where you can see that tiny hand (Adyant’s) grabbing some chips to stuff in his mouth! Atta boy Adya!

Baked kale chips
Prep Time
5 mins
Cook Time
30 mins
Course: Snack
Cuisine: International
Servings: 4 persons
  • 1 bunch Kale (de-stemmed & cleaned)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp red chilli flakes
  • 1/2 tsp red chilli powder
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp onion powder (optional)
  • 1/4 tsp black pepper powder
  1. Wash the kale leaves & roughly tear into big pieces. Let the leaves dry completely (You can lay it out on a big piece of muslin cloth).

  2. In a small bowl, pour in the olive oil, salt, red chilli flakes, red chilli powder, garlic powder & onion. Mix well. 

  3. In a big bowl, add the dry kale leaves. To this pour the olive oil dressing & mix well to ensure all the leaves get coated. 

  4. Line the kale leaves on a baking tray lined with baking sheet.

  5. Place it in a pre-heated oven at 180c and bake for 12-15 minutes on one side & for another 12-15 after changing sides.

  6. Take it out and let it cool before you munch in to the healthy goodness. 

Recipe Notes

1. Garlic powder & onion powder just add a nice extra flavour. However, if you don't have this on hand, it's absolutely fine.

2. You can add 1 tsp of italian seasoning to this recipe for a varied flavour.  

3. Since the leaves reduce in size, the saltiness will be more pronounced. So 1/2 tsp salt should be good enough. 

Stepwise pictures

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