Clean Treats, Sides

Crispy Kale Chips

Red Kale Chips

These chips made with red kale turned a lovely golden colour in the oven. Crispy perfection!

Allow me to introduce you to the real food, nutrient-dense answer to chip cravings! Kale chips are SO simple to make, have a lovely crispiness and slightly nutty, potato chip-like flavour (REALLY).

Kale leaves are hardier than spinach or lettuce and hold up really well to a bit of dry heat. A key to enjoying kale (in chip form or even in salads) is to massage the leaves with a bit of olive oil prior to using – this will improve the flavour by working out some of the bitterness.


  • 1 bunch fresh kale (regular is perfect but red kale and dinosaur/black kale are nice alternatives)
  • 2 tbsp extra virgin olive oil
  • garlic powder
  • onion powder
  • chili powder
  • black pepper
  • sea salt


  • Pre-heat oven to 300
  • Wash kale and pat dry with paper towel
  • Tear kale leaves by hand into “chip size” pieces, leaving out the centre stem
  • Place leaves on a baking sheet and add olive oil, a light sprinkle of garlic, onion and chili powders and black pepper and massage the seasoning into the leaves until coated evenly
  • Bake for 15 minutes then mix around on pan (they likely will feel soggy at this point – that’s okay)
  • Place back in oven for another 10 – 15 minutes or until leaves are fully dehydrated and crispy
  • Add desired amount of sea salt and serve

    *NOTE – I generally always add salt after cooking a veggie rather than up front – I find it gets lost otherwise

Enjoy your kale chips as a snack or as a side dish alongside the protein source of your choice!

These are best if eaten immediately after their made; they tend not to keep that well as they’ll often re-absorb moisture. If you do have extra, I recommend sealing them in a ziploc back and if they lose their crispiness, let them dehydrate again for < 10 minutes on a pan at 300.