This post and recipe is inspired by the lovely Jaden Hair over at A while ago Jaden had posted a recipe on making kale chips. I was fascinated. I love crispy kale but avoided eating it because deep-frying and I are not on talking terms these days. Her recipe indicated that the same taste could be achieved by baking fresh kale. Mmmmm.. It was food for thought. 

What started out as a recipe experiment turned into an obsession for me and for my family. These kale chips are now on the table almost all the time. Even my toddler looks at me with sad droopy eyes when I run out. Think about it… my two-year-old loves this and it is KALE!

So what did I do. Well, it is very simple


Two bunches of kale leaves, cleaned, washed, dried and ribs removed

1 tablespoon vegetable oil

Crushed red pepper

For dusting 

Chaat masala ( An Indian tangy salt mix available at Indian grocers and on


Preheat your oven to 300 degrees. Drizzle the oil over the kale leaves.Dust with red pepper. 

Place in oven and bake for about 30 -40 minutes or until the leaves are crispy. DONT let them brown or they will taste bitter. 

(I always make one batch with crushed cayenne adding it at the same time as the oil)

As soon as you pull them out of the oven, sprinkle with chaat masala and serve. If you add the masala immediately, it will stick better than when the leaves have cooled. 


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