Kale chips have to be one of the easiest, tastiest, and most fun ways to eat copious amounts of this green superfood. They are really easy to make; they just require a little patience and delicate seasoning. They can be enjoyed sweet (I’ve made both cinnamon and chocolate kale chips, both of which were delicious!) and savoury, but in this recipe I’ve gone for a smoky, slightly spicy, Cajun seasoning. You’re going to love my Cajun Kale Chips!
A quick note – If you’re using salt, sprinkle it on AFTER the kale chips are cooked. Otherwise, it will attract water to the kale and make them soggy. Also, don’t use olive oil, as the kale chips will have a bitter taste. Avocado and macadamia oils are both excellent choices.
- 4 bunches kale
- 2 tbsp macadamia nut / avocado oil
- 1 tsp smoked paprika
- 1 tsp coriander
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp black pepper
- ½ tsp cayenne pepper
- Pinch of salt (optional)
- Preheat your oven to 160C / 300F. Line a baking tray with parchment paper.
- Chop the kale. If you need to wash it, make sure it is COMPLETELY dry before you take any further steps. A bit of dirt never hurt anyone, so I skipped the washing stage.
- In a large bowl, toss the kale leaves in the oil. Mix the spices together, and massage them onto the kale.
- Place the kale onto the baking parchment, leaving space in between each soon to be chip. You may need to roast them in batches. Transfer to the top shelf of the oven, and bake for 20 minutes – do not open the oven at all in this time!
- Remove from the oven and leave to cool for 5 minutes before enjoying.