Kale Chips


  • 1 bunch of Kale

Sweet & Salty Chips

  • 2 tbs Tasmanian olive oil
  • 1 tbs maple syrup
  • Pinch of salt

Curry Chips

  • 2 tbs Tasmanian olive oil
  • 1 tsp cumin powder
  • ½ tsp chili powder
  • 1 tsp curry powder
    pinch sea salt

Smokey Garlic Chips

  • 2 tbs Tasmanian olive oil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika


  1. pre-heat oven to 100 degrees Celsius.
  2. Wash and dry your kale, remove the stems and tear into smaller pieces.
  3. Place kale in a large mixing bowl and massage and mix seasoning of choice.
  4. Place kale pieces onto a large baking sheet. Make sure the kale has space and there are no overlaps, this ensure chips are crispy and cook evenly. You may have to use two baking trays.
  5. Bake for 30 minutes, turning the kale hallway through at 15 minutes to ensure they evenly cook. Keep a close eye on chips as they can burn quickly – they are ready when slightly browned. As they cool the chips with crisp further.
  6. Chips are best enjoyed immediately. Store leftovers in an airtight container in the pantry for up to three days. Do not freeze.

We love leftovers: This recipe is perfect for using up old kale leaves. Fresh is best, however they still state great if produce is a few days old.