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Spicy Kale Chips


spicy kale chips recipe

Recipe: Spicy Kale Chips

Kale chips are the popcorn of the paleo world. It’s a king snack really with all of kale’s nutrients and the ease of a preparation. 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. 

While kale is not the most common vegetable to cook with, you can find it pretty easily since it’s become a bit of a superfood in the last couple of years. It comes from a cabbage family and is similar in 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 season kale chips with some sea salt to keep it simple or add some chili flakes to make them spicier. 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.


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


  1. Preheat oven to 170C.
  2. Tear the leaves away from the stalks and cut 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 kale leaves with olive oil, spices & sea salt. Scatter in a large oven tray and bake for 15 minutes tossing them around every 5 minutes to prevent 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 in your tray, you might only need 12 minutes to roast the chips. You can also do them in two batches.

Preparation time: 5 minutes

Cooking time: 15 minutes

Number of servings: 2-4 (I’m pretty sure I ate all of them by myself once)

  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

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