Spicy Kale Chips

Crispy, salty, totally addictive snack made from kale.

August 15, 2013 | | Recipes

A kale article wouldn’t be complete without this recipe, especially because kids absolutely love them.

Spicy Kale Chips


Makes about 5 cups


  • 1 bunch kale
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • ½ tsp turmeric (optional)
  • ½ tsp cumin (optional)
  • ½ tsp dried chili peppers (optional)
  • Couple pinches of sea salt


  1. Preheat oven to 275°F.
  2. Wash kale thoroughly and let dry. Remove leaves from stem. Tear each kale leaf into 6 or 8 pieces.
  3. Place kale, olive oil, lemon juice and seasonings into a bowl. Mix together with your hands, gently massaging the kale with the oil, lemon and seasonings, until evenly distributed.
  4. Lay kale out on a cookie sheet. Place in oven and bake for approximately 40 minutes (turning the chips halfway through) until they are dry and crispy.*
  5. Let cool. Stores in fridge for up to a week.


*Cooking times may vary considerably according to the variety and freshness of kale you use, so check frequently as it bakes.

About the Author More by In The Hills

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.