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Fresh Kale

Quick n Healthy/ Snacks/ Spring - Summer Special/ Superfoods

Kale Chips

We all know we should eat green leafy vegetables. And I am sure you have come across Kale Chips too. Are they easy to make? Yes and No. They are easy to make for the most part, but can easily be messed up.

When I first made Kale chips, I had no idea how Kale tastes. Its slight bitter taste does call for Indian touch like chaat masala or your favorite seasoning. If “green” and “leafy” do not strike a bell in your mind, here is why Kale is a clear winner when in comes to nutrition.

Type of Green Calories Vitamin A Vitamin C Vitamin K Calcium Iron Manganese
Collard Greens 11 48% 21% 230% 5% 0% 5%
Kale 33 206% 134% 684% 9% 6% 26%
Mustard Greens 15 118% 65% 384% 6% 5% 13%
Spinach 7 56% 14% 181% 3% 5% 13%
Swiss Chard 7 44% 18% 374% 2% 4% 7%


Here is the 9 step recipe. Do read my tips for making crunchy chips.

Crunchy Kale Chips

Crunchy Kale Chips

Healthy and crunchy chips packed with vitamins!



  1. Separate the leaves, and wash them under running water.
  2. Dry the leaves throughly.
  3. Make sure the leaves are completely dry and have no moisture, especially the inner parts. Else go to step 2.
  4. Preheat oven to 350 F (180C).
  5. Break the leaves in 3-4 inch pieces, discard the middle tough stem.
  6. In a small bowl, mix the seasoning, salt and Olive oil.
  7. Pour the mixture on top of the leaves and massage gently so that all leaves are coated with oil.
  8. Spread them over a baking sheet. You might have to do these in two batches.
  9. Bake them for 10-12 minutes, until they turn light brown.


Tips –

  1. It goes without saying, use fresh Kale leaves.
  2. Dry Dry and Dry – After I wash the leaves, I spread them on paper towels and leave them near a window for couple of hours so that the moisture evaporates. Then I dab them with a kitchen towel. You can also use salad spinner if you have one. The moisture makes it hard for the oil to stick on the leaves and they don’t come out crunchy as you would like.
  3. Don’t use a lot of oil – it does not make the chips crunchier.
  4. Use the salt and seasoning sparingly – as you bake they reduce in volume so don’t overkill them with seasoning. You can always season them afterwards.
  5. Drizzle a few drops of lemon juice once the chips are cooled completely.
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