Kale Chips

Recipe
Written By Ishani Dharmasena

Kale is a nutrient-dense leafy green from the Brassica family, also known as cruciferous vegetables. It is rich in fibre, antioxidants and key micronutrients, including vitamin K, vitamin C, beta-carotene, folate, calcium, magnesium and potassium.

Kale also contains beneficial plant compounds, including glucosinolates, carotenoids and phenolic compounds, which support the body’s natural antioxidant and detoxification processes. Its fibre content also supports digestive health and regular bowel movements.

Enjoy these kale chips as a crunchy side dish, a nourishing snack, or as a crispy topping added to salads for extra texture.

They can also be a fun and simple way to introduce kale to children, especially if they are fussy with leafy greens.

Kale Chips

Ingredients

  • ½ bunch kale, black kale or curly kale

  • 2–3 teaspoons extra virgin olive oil

  • Pinch of sea salt

  • 2–3 tablespoons nutritional yeast

  • Optional: a small sprinkle of chilli flakes

Wash the kale well, then leave it to sit for a while so the water can drain completely. Dry thoroughly with a clean tea towel or paper towel, as the kale needs to be very dry to become crispy.

Remove the thick stems and tear the kale leaves into bite-sized pieces.

Place the kale in a bowl and gently massage with olive oil, sea salt, nutritional yeast and chilli flakes until lightly coated.

Spread the kale in a single layer on a baking tray.

Bake at 150°C for 10–15 minutes, checking regularly after 10 minutes to make sure the leaves do not burn. Cooking time may vary depending on your oven.

Toss or turn the kale halfway through cooking to help the leaves cook evenly on both sides.

For an air fryer, cook at 130°C for about 10 minutes, checking regularly.

Remove from the oven or air fryer once the leaves are crispy.

Serve immediately for best crispness and enjoy.

Ishani Dharmasena