Healthy Kale Chips

How many of you are sticking to your New Year’s resolution to eat healthy? Well, here is a simple recipe for Kale Chips that will satisfy your cravings for snacks and help you keep that resolution. Kale is a leafy green vegetable that is super rich in antioxidants and definitely a great addition to your diet.


Kale – 1 bunch, washed well and shaken dry
Olive Oil – 1 Tbsp
Chaat Masala – 1/2 tsp or to taste
Red Chili Powder – 1/2 tsp or to taste
Salt – to taste


Preheat oven to 350F (180C)

1. Break Kale leaves into 3 to 4 inch pieces, discarding the tough middle stem.
2. In a small bowl, mix Olive Oil, Chaat Masala, Red Chili Powder and Salt.
3. Pour mixture over Kale leaves and rub gently so that all leaves are lightly coated with the oil.
4. Arrange the leaves in a single layer on a baking tray lined with parchment paper or lightly oiled.
5. Bake for 10 – 15 minutes until leaves are lightly browned. Do not over bake.
6. Allow chips to cool completely before eating.

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0 thoughts on “Healthy Kale Chips

  1. Ladies,

    There’s a glut of beetroots atm, do you have any tips on baked beetroot chips? I’m doing all the usual things (slicing thinly and evenly, spreading in a single layer, using a high heat etc although I’m not using any oil) and they taste great but take just seconds to turn from a nearly-cooked deep purple to a burnt brown. Of course, if not perfectly crisp when stored they go soggy 🙁 . Which means that I either have to watch them like a hawk or eating immediately.

    If they can be manufactured on a large scale, there’s got to be a way of doing this at home…any idea?

    1. Hi Milady,

      We have never tried to make beet root chips (though they sound delicious). My guess would be that large scale manufacturers dehydrate the sliced beets before baking or frying.

      1. I think you’re right, I’ll give it a go – easily done when sliced thinly – as this would mean less oven time too.

        Do try it, I guarantee that your children will love them too! Thanks for your help and keep the recipes coming xxx

  2. Hi Anuja and Hetal,
    Very nice recipe, will try it with some garlic powder too.I normally take a pastry brush to spread evenly on all leaves and then break the leaaves.
    Can you please put some good recipes for oatmeal also. It is so boring to eat same way every morning. Could we have some simple spicy Indian style.

  3. Hey Hetal and Anuja!
    Thanks for this very healthy n quick recipe. I made kale chips last night at 350 F for 10 min. They came out very crunchy and tasty. But when i was about to eat in morning, i realized that its crunch had all died and they are just tasty kale leaves now. Did i go wrong anywhere while cooking? Thanks !

  4. I tried this 🙁 was bad… had a sour taste and some of the leaves were soft and the ones outside were browned or burnt….very disappointed.

    1. I made kale chips and followed the recipe exactly but my first batch also turned brown so I adjusted the oven setting to 275 and put the tray on the top most shelf of the oven and turned the oven off after about 8 minutes and when i checked after another 10 minutes they were done and still very green and very crispy. They were very yummy. Can’t stop eating them. Thanks Hetal and Anuja for a simple healthy recipe.
      I dont know about sour taste might be your chat masala.

  5. Looks easy..I have a bunch of kale lying in my fridge!I am definitely gonna try this.
    BYW..Anuja, you look cute when you say “karela” LOL..doesnt seem like karela is your fav vegetable 😛

    1. Hi Sheila,

      I would not call it bitter (as in karela bitter) but there is something similar as far as the flavor goes.

  6. Hi, As alway you both r looking preey..
    It’s really nice recipe I will try for sure…just another idea click in my mind…can we make Gujarati Muthiya out of kale? or we can add in mix vegpakora too…

    1. Thanks Reshma!

      We have not tried it but since it is a green leafy vegetable, it sounds like a great idea for muthiya. Let us know if you try it.

  7. kale is a super green food but baking it at 350 degrees kills ALL the nutrients in it. It must be baked at a slow temp preferably in a dehydrator or at the slowest temp in the oveb.

    1. I think its an american vegetable and doesn’t have an indian translation. (I tried googling with no good results)

        1. Sorry wanted to suggest,’bahumurtidarshi’ is not kale. It is hindi translation for ‘kaleidoscope.’

  8. Hi.nice recipe..i just want to ask u can we take any other leafy vegetables..if yes.should it thick..thanks

    1. You could probably try this method with other more fibrous leafy greens. Something like spinach would not work.

    1. Hi Alka,

      Sorry, I do not know the name for kale in hindi. Maybe some of our other viewers can help. We have not tried using mustard oil, but it sounds like a good idea worth trying.

  9. Hello, Thanks for posting this recipe. I want to try this, but my concern is if we bake green leafy veg at high temperature, does it retain it’s nutritional value. Please let me know.


    1. Hi Jyoti, R & Rani,

      I am not a nutritionist so I cannot say for sure what happens to the nutritional value of kale when baked. However, I did find this interesting article on

      Here is their conclusion: “Kale is nutrient-dense, packed with anti-oxidants and according to Dr. Keith Block, medical director at Block Center for Integrative Cancer Treatment, kale could slow the growth of tumors and the progression of certain cancer cells. In a June 2011 article in the “Chicago Tribune,” Block advises people to eat several servings of leafy green vegetables every day and notes that kale is an excellent choice. Baked kale is just as full of these beneficial anti-inflammatory properties as raw kale.”

  10. I was thinking of making something healthy and u posted it. 🙂 Thanks for all ur videos.I did not know how to cook when came to US and with ur help now my husband thinks i am an expert at it 😀

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