Curry Roasted Kale Chips

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I didn’t think I would ever, ever make Kale Chips, let alone Curry Roasted Kale Chips – it sounds odd, but let me assure you, they are so very moorish! Not to mention – Kids LOVE them! (Who would have thought, right?!)

kale chips

I first made them last week, when I had a lot of Kale leftover but not a lot of time to eat it (we were about to go away for the weekend).  So curiosity got the better of me and I whipped up a surprisingly tasty batch of Kale Chips.

Better yet, Little Mr R who is going on 2 and doesn’t give green vegetables the time of day, actually sat there and gobbled down chip after chip – I couldn’t believe it and so I have made three batches since. They’re really great to munch on while you’re cooking dinner too!

So there you go – these Kale Chips as well as being completely moorish and toddler approved are:

  • gluten free, sugar free, dairy free, grain free
  • paleo, vegetarian, vegan
  • rich in Beta-catotene, Vitamin C & Calcium

I have trialled the recipe with both regular curly-green and purple Kale as well as a few different spice blends and our favourite was the mild curry blend. Be sure to choose a curry spice blend which contains only spices (no hidden rice flour or sugar).  I also found curly green kale to work better than purple too.


Makes: 1 large bowl
Prep Time: 5 minutes
Cooking Time: 40 minutes


kale chips


  • 2 baking trays
  • large mixing bowl


  • 100g (3 cups, firmly packed) Curly Green Kale, leaf only (no stems)
  • 1 tsp coconut oil
  • 1/2 tsp ground curry spice blend (aka curry powder)
  • 1/2 pinch sea salt

kale chips


  1. Preheat a fan forced oven to 120 degrees Celcius and line two baking trays with baking paper and set aside.
  2. Tear the Kale leaves into chip size pieces and place in the large mixing bowl.
  3. Add the coconut oil, ground spice and sea salt and rub with your hands until the kale leaves are evenly coated with oil, spice and salt. They will turn a darker green once this step is complete.
  4. Spread the kale across the two baking trays and bake in the oven for 40 minutes, or until crisp. Serve immediately.

curry kale chips


Once completely cooled, store in an airtight container.



1 reply
  1. Thom Rigger
    Thom Rigger says:

    Tried these…You’ve hit on another great snack…Kale itself is not that inviting…But what you suggest we do with Kale is out there…One of a kind…Great Idea…


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