New recipe from Renee: spiced kale chips

New recipe from Renee: spiced kale chips

Straight up… We’re going to warn you that these super-food kale babies are hugely addictive. What chips aren’t though, right? If you’re going to be scoffing bowlfuls of there crispy, salty, lightly spiced green goodies, at least munch with a zen mind as they are straight up good for you too (see ‘nutrition bite’ below). To makes sure they reach their full crunch potential, it’s really important that you lay them out on the baking paper without the leaves overlapping as you may potentially end up with a half soggy chip and there’s not much fun in that. Aside from that one side note, the good news it that they’re super easy as to make.  

Spice Kale chips- Ingredients

Serves 4

  • 1 bunch of kale, large stems removed
  • 2 tablespoons of coconut oil (soft, room temperature)
  • 1 tablespoon of hulled tahini
  • 1 tablespoon of lemon juice
  • 2 tablespoons of nutritional yeast
  • 1 teaspoon of tamari
  • ½ teaspoon of chilli flakes
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of paprika
  • ½ teaspoon of sea salt

Nutrition Bite

All hail the kale! Often attributed as “the queen of greens” and “a nutritional powerhouse.” But did you know, that despite being the vege en vogue, kale is actually simply a form of cabbage (albeit a wild one)?  Per calorie, kale has more iron than beef, is high in Vitamin K and is filled with powerful antioxidants. Right royally a powerhouse of goodness. 


  • Preheat the oven to 160°. Line two baking trays with baking paper
  • Rip the kale leaves into large pieces. They’ll shrink as they cook, so don’t go too small. Place in a large bowl
  • In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It’s a little messy, but the best way to do this is by ‘massaging’ with your hands
  • Spread the chips in a single layer on the baking sheets (making sure the leaves aren’t overlapping)
  • Cook on one side for 15 minutes and then remove from the oven and turn with tongs
  • Place back in the oven for another 10 minutes
  • They’re ready when the seasonings are dry and the kale is crispy



Kale chips