A few years ago, it was almost impossible to find kale. I became obsessed with it after learning more about the alkaline diet via Tony Robbins. Alkalizing is all about balancing the pH of your body and veggies such as spinach, cucumbers, broccoli and kale are all nutrient-packed alkaline-rich foods that are recommended.

If you’ve never heard of kale, it is a leafy green vegetable from the cabbage family, with a mild earthy flavor. Great for juicing or smoothies, baked in quiches or frittatas, or pan-fried with some bacon! (What isn’t good with bacon? hehe)

Kale in season at Harris Farm Markets

I’ve previously paid as much as $4 for organic kale but now that it has become a more common ingredient, I’ve now bought it for as cheap as two for $3!

So with the sudden abundance of kale, it is now much more affordable to make loads of kale chips!

Why kale chips?

Well, when you’re putting in the effort to workout regularly but sometimes crave the crunch of potato chips… Kale chips are a nutritious alternative!

Baking kale chips in the oven

They’re ridiculously easy to make! You’ll only need just over half an hour to do one bunch.

This isn’t much of a recipe, as it is that simple.

Remove the leaves from the stem and cut or tear into 3 – 5cm pieces. Wash and dry thoroughly. Preheat the oven to 140°C. Spray with olive oil, season with salt and pepper, and off you go! Spread them out on lined trays (single layer please!) and bake for 20 – 30 minutes then flip them over and bake for a further 10 minutes until crisp. Watch that they don’t burn but don’t remove them til they are crisp!

Kale chips

You can also jazz them up with some vinegar.

Salt & vinegar kale chips are the best snack ever.

White vinegar, balsamic vinegar or sherry vinegar all work well. Start with about 2 tablespoons of vinegar and adjust to taste. I like mine ultra tangy so I naturally add a bit more. Make sure your kale isn’t soggy with too much vinegar though, they may never crisp up!

Kale chips with a twist - salt and vinegar flavoured!

Store excess kale chips in an air-tight container or divvy them up in zip-lock bags for later snacking!

Salt and vinegar kale chips

Salt and vinegar kale chips in ziplock bags

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • i learnt how to make kale chips this week. so easy. i’ve been doing 180 degrees for 15 minutes with olive oil and salt. will try the vinegar now. and maybe the lower temperature too. they do taste very good.

  • Min Park

    My mother is a huge fan of kale (in Korea) but O’ve never seen them around here. Her favourite combination is a fresh kale leaf with black rice and Korean soybean paste on it.
    Where do you find those???

  • Jen

    Harris Farm Markets seems to have them, otherwise try various farmers markets! I love the idea of flavouring kale with black rice and Korean soybean paste – thanks for the suggestion!

  • Jen

    I find that the lower temperature results in lighter, crispier kale chips. The higher temp seems to burn them too quick making it taste more bitter.

  • TracyBoulter

    Thanks for the instructions and the printer friendly option, I have kale growing and ready for the picking, can’t wait to try this out.

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