Kale Chips: Simple, Seasonal, Crunchy-delicious!

I know, I know, I am really late to this party – but honestly, I just couldn’t imagine kale chips to be any good. I always thought it’s just the latest symptom of a health craze that put fewer calories over taste – boy was I wrong! So here I am, admitting it without any hesitations: Kale Chips are truly and actually delicious and – wait for it – CRUNCHY!

So here’s my really simple recipe that I am absolutely 100% certain I will make again as soon as I can hit the grocery store for some more kale:


  • ca. 200-250g fresh kale
  • 2-3 tablespoons of oil (I used rapeseed oil but you can also opt for an olive oil)
  • 1/4-1/2 teaspoon of salt


Preheat the oven to 130° Celsius. Separate the kale leafs from the stems and tear into bite-sized pieces. Wash the leafs and properly dry them (I use a salad spinner). Mix the leafs with the oil and some salt, spread evenly on a baking tray lined with baking paper (the leafs shouldn’t be clumped together anywhere). Prop the oven open with a wooden spatula and bake the kale in the oven for 25-30 minutes or until crispy. Add some more salt to taste – and enjoy!

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