Baked Kale Chips

Kale, typically considered closest to the cabbage that any other veg, has seen a rise in popularity over the past four years. From dining tables to T-shirts slogans, it’s official: the people love kale! It’s no wonder, a single 100 grams (about two large bowls full) is just 49 calories rich in vitamin A, vitamin C, vitamin K, vitamin B6, folate, and manganese - all the things you absolutely need to maintain healthy nerves, good eyesight and keep your metabolism moving. Kale is a good source of thiamin, riboflavin, pantothenic acid, vitamin E, iron, calcium, potassium, and phosphorus - in short kale is a super food. Pretty much every vitamin and mineral can be found in the lusciously deep green (and sometimes purple) leaves. Kale is best raw, cut up in a salad or as a filler in a sandwich/roll, but works great as a snack or main course too. Test out our recipe for curly kale chips!


  • 1 Bunch of kale
  • 1-2 tablespoons of (olive) oil
  • 1 teaspoon of salt
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Pro tip: If you prefer a more intense seasoning, sprinkle your favorite cumin, paprika, garlic or even curry powder (to taste) along with the salt and oil.