Kale Chips

There is a man that sells lovely organic fruit and vegetables close to where I’m currently living. When I last visited, there were bountiful bunches of Kale that I really couldn't pass up. I bought two bunches, a purple bunch, and a green.

With so much Kale at hand, I decided to make Kale chips.  They are deliciously moreish, as most people find with your standard potato chip, but they are far healthier.



To make these Kale chips, you will need:

  • 2 bunches of Kale

  • 2 tablespoons of coconut oil

  • 2 tablespoons of balsamic vinegar or Tamari (gluten free soy)

  • Salt to taste (preferably pink Himalayan)


  1. Preheat the oven to 170 degrees Celsius.

  1. Remove the kale from the stems and tear the leaves into medium sized pieces, then wash the leaves and dry them. To get nice, crispy Kale chips it is important to dry the leaves thoroughly.

  1. Place the dried leaves in a large bowl and add the coconut oil and balsamic or tamari. The coconut oil should be liquid before you add it to the bowl. Massage the liquid ingredients into the Kale leaves to soften them. Massages the leaves for a couple of minutes until they are nice and soft. Add the salt to taste.

  1. Line two trays with baking paper then spread the Kale chips out on the trays.  Spread the Kale pieces out flatly and not on top of one another to avoid soggy or unevenly cooked chips.  

  1. Place the trays in the oven and bake them for approximately 30 minutes. Be sure to check them regularly as they can burn rather quickly.

  1. Remove them from the oven and place in a large bowl ready to be eaten. Enjoy!

  1. Kale chips can be stored for a few days, but they may lose their crispiness.




Love, Jessie x

February 05, 2014 by Jessica Veenhuyzen
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