Kale chips are a fantastic way to celebrate this amazing green vegetable. These chips are versatile and can be enjoyed as a snack on their own, added to snack platters, birthday tables, picnics, road trips, or used to enhance soups, salads, and more.

It’s also a fantastic snack that you can customize based on your mood. Experiment with seaweed flakes, flavored salts, sesame seeds, chipotle, or cayenne pepper to discover your favorite flavors.

Quantity: 1 baking tray
Time: 15 min
Difficulty: Easy

• 150 g kale (without the stems)
• 0,5 tbsp olive oil
• 1 tsp ground garlic (optional)
• 1-2 teaspoons chili flakes or ground chili (optional)
• Salt to taste

How to make kale chips?

It’s important that the kale is completely dry. So, wash it in advance or dry it thoroughly. Tear the kale leaves off the stems. (You can use the stems in soups, smoothies, or stews. If you let the kale stems steep in hot water with ginger, honey, and lemon juice, you’ll get a wonderful healing drink that helps with foggy thinking).

Place the kale leaves on a baking tray, drizzle with oil, salt, ground garlic, and chili.

You can also make them without oil, but the oil helps the salt and seasonings stick better to the kale. Another option is to use fresh garlic pressed through a garlic press instead of oil, which also helps the seasonings adhere.

Massage the seasonings thoroughly into the leaves, place them in a preheated oven, and bake at 140°C (285°F) on the convection setting for about 7-10 minutes, depending on your oven.

It’s important that the kale leaves don’t brown, so keep an eye on them to prevent burning or becoming bitter. Let the chips cool completely and become crispy, then serve and enjoy!