Baked kale chips

Baked kale chips are a great way to get that crunchy chip mouthfeel while with heaps of B6, C, A, K, folate, copper and manganese (which you’re not going to get from a potato chip).  

Rather than starch from potato or corn mixed with omega six seed oils, these “chips” use kale, fat from olive or coconut oil and flavour from curry powder and salt, to provide a much healthier alternative.  


One 230 calorie serving of this recipe provides 40 g of protein, 5 g of fat and 3 g of net carbs.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  


  • 350 g kale
  • 1 tbsp coconut oil or olive oil
  • 1/2 tsp curry powder
  • salt


  • Preheat an oven to 350 180°C/360°F. 
  • Line oven tray with baking paper.  
  • With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-sized pieces. 
  • Wash and thoroughly dry kale with a salad spinner. 
  • Drizzle coconut oil or olive oil and sprinkle with curry powder and salt.
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.

Suitable for 

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