Kale Chips


I’m not sure about you, but when it hits 5pm my fingers start to twitch in search of a snack. It’s not even a proper feeling of hunger, just a craving for something savoury and crunchy…which usually leads me to the kitchen in search of some Salt & Vinegar crisps. A massive sin for a health blog, I know, but the unfortunate truth is that crisps have featured in my diet since I was a kid. My friend was as equally horrified as I’m sure our lovely readers are. She suggested kale chips as a way to wean myself off my Walkers addiction. I was both sceptical and reluctant but eventually gave it a try and was pleasantly surprised by the crunchiness and the feeling of moreishness I got from my bowl of shrivelled veggies! We’ve created a regular and fancy version (truffle kale chips) – give them a go!


1 bag of kale

Olive oil/truffle oil

Salt or any other dry seasoning


  1. Preheat oven to 180°C
  2. Tear the kale leaves from their thick stems
  3. Wash the leaves
  4. THE MOST IMPORTANT STEP – Dry the leaves thoroughly. We recommend using kitchen roll to absorb as much water as possible. Without this step your chips will turn out soggy.
  5. Place the kale on a baking tray and spread the leaves out so that they don’t overlap
  6. Drizzle with olive oil/truffle oil and your choice of seasoning. A few options are salt, truffle salt (if you’re feeling fancy), lemon powder, chilli flakes, wasabi powder or anything else you can think of!

Keep snacking,

Shaleena and Roshni

What we're listening to: John Legend 'Green Light'

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