Spiced Kale Chips

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Spiced Kale Chipes (Paleo, Vegan, Gluten-Free, Low-Carb)

To me, kale chips are like the healthier version of popcorn. It’s a great paleo and vegan friendly snack, full of nutrients and super easy to prepare. The only downside to kale chips is that you have to consume them while they’re fresh out of the oven as they tend to lose their crispness pretty quickly. But that’s not really a problem as you will most likely wolf them down on the way back to the couch.

Kale has gain the status of a super food but these days you can find it pretty much everywhere. It comes from a cabbage family and is similar in its nutritional make-up to broccoli and other green leafy vegetables. Amongst many vitamins & minerals, kale contains high amounts of beta-carotene, vitamins K & C, lutein, calcium as well as sulforaphane (with potent anti-cancer properties) and indole-3-carbinol (boosts DNA repair in cells). So, if you’re ever stuck with a bunch of fresh kale and an oven near by, make yourself some kale chips.

Learn more about kale health benefits here.


Cook’s notes

You can simply season kale chips with some sea or add some chilli flakes for an extra kick. The spices used in this recipe are more for the flavour than the heat and you can experiment with other combinations such as dried herbs, garlic powder and even some lemon juice.

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Spiced Kale Chipes (Paleo, Vegan, Gluten-Free, Low-Carb)

Spiced Kale Chips

  • Author: Irena Macri
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2 1x
  • Category: Snack


  • 10 kale leaves (on a stalk)
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander seeds
  • 2/3 teaspoon ground cumin powder


  1. Preheat an oven to 150 C / 300 F. Line a baking tray with baking parchment.
  2. Cut the leaves away from the stalks and slice them into 2-3 cm pieces with scissors or tear with your hands.
  3. Wash and dry the leaves in a salad spinner or pat dry with some paper towel. You can also shake off the excess water before cutting the kale.
  4. Toss the kale leaves with olive oil, spices & sea salt. Scatter on a large, flat oven tray and bake for about 15-20 minutes tossing them around after 10 minutes to prevent from burning and to make sure they dry out and roast evenly on all sides. Depending on your oven and the amount of leaves you can fit on your tray, you might only need 15 minutes to roast the chips. You can also do them in two batches.


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Spiced Kale Chipes (Paleo, Vegan, Gluten-Free, Low-Carb)

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share easy, delicious recipes with a healthy twist. I’ve been food blogging for over 10 years and have a Diploma in Nutrition & Weight Management. I believe in a balanced diet with an occasional cookie and cheesy pasta. More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  1. OMG Irey, if I hadn’t seen it with my own eyes I would never have believed it.. my 2 yo and 4yo boys were BOTH clamouring for more of these when I produced them. I’ve been meaning to try them for a while now and I prepared them without the spice and we all LOVED them! Genius. Thank you x

    1. Yeah, they’re a real crowd pleaser – kids and adults! I’m glad your little ones enjoyed it. I can’t believe they’re so big already.x

  2. Hi am I doing something wrong, sometimes your recipes have the print symbol next to them but some I can’t see it

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