How to make Kale Chips with Chilli, Coriander and Cumin Salt

Prep time 10 mins | Cooking time 12-15 mins | Serves 4

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Swap potato chips for homemade,  healthy kale chips and enjoy a great movie night in! Photographs by Nicholas Rider.


It’s Friday, which often means dinner and a movie at home in my household. This week I want to shake things up. I’m swapping our usual bag of potato chips for a healthier version made with everyone’s favourite green leaf kale. These kale chips are super crispy and taste great sprinkled with sea salt flakes. But I’m adding a few Indian inspired spices for a wicked flavour-packed experience that’s sure to be a hit. Feel free to experiment with your own flavour combos. You could toss the leaves in finely chopped rosemary or parsley, or even add some smoked paprika. Whatever you try you can rest assured knowing that you have a healthy snack that is 100% guilt-free, sugar-free and good for you!

Making this recipe? Send me your photos by tagging #whatsbrendoncooking and #brendonthesmilingchef on Instagram and Twitter!


Kale Chips

  • 250g kale leaves, washed
  • 2 tbsp olive oil

Spiced Salt

  • ½ tsp chilli powder
  • ½ tsp coriander powder
  • 1 tsp cumin powder
  •  sea salt flakes
  • black pepper


Make the chips. Pre-heat the oven to 160ºC fan forced (or 180ºC). Line two baking trays with baking paper. Remove the leaves from the kale stem and tear into 5cm pieces. They might seem large but the kale leave will shrink quite a bit when baked.

Season the chips. Place the leaves in a bowl along with the olive oil and spices. Season with salt and pepper to taste. Using clean hands, massage the leaves gently to incorporate the flavours.

Bake the chips. Spread the kale leaves in a single layer on each oven tray. Bake in the pre-heated oven for 12-15 minutes, swapping the trays halfway, until the chips are crunchy and are slightly golden. Serve.

Brendon’s Tips:

  • Need more spice? Feel free to adjust the seasoning’s as you like. It’s all about taste at the end of the day.
  • If you have any kale chips leftover after you’ve devoured them, you can store them in an airtight container for one day. However it is best to eat them immediately as they tend to lose their crispness.
  • I like to serve these chips with a homemade garlic sauce. You can make your own by blending 2 garlic cloves with ½ cup yoghurt and 2 tbsp lemon juice. Season with salt and pepper and serve. Any leftover sauce can be stored in a screw top glass jar for 2 days in the fridge. 

What flavour are you adding to your kale chips? Let me know in the comments section below. I love receiving photos of your kitchen creations. Send me your recipes and dishes by tagging #brendonthesmilingchef and #whatsbrendoncooking on Instagram or Tweeting to @bthesmilingchef. 

Happy Cooking and Keep Smiling,

Brendon 🙂



2 Comments Add yours

  1. bdinasnap says:

    Reblogged this on BD In A Snap and commented:
    Check out this post from my recipe blog Brendon The Smiling Chef


  2. sakinah says:

    Reblogged this on Cappuccino.


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