Spiced Kale Chips


Move over callaloo, Jamaica’s got a new vegetable star and his name is Kale.

Kale is becoming increasingly popular here on the island and it seems as if every farmer and at home gardener has kale in their soil. It’s all over the supermarkets and farmers’ markets and every Dick, Tom and Harry are cooking with kale, drinking kale smoothies and having kale salads. And despite the hype and the skepticism, any trend or movement that has people chowing down on greens, is great in my book!

That being said, today I chowed down on some homemade kale chips and they were crunchy, yummy and not at all ‘green tasting’ or fibrous.

Of course I didn’t do plain ole kale chips, I added my four favourite spices plus salt. I added coriander seeds, cumin seeds, black peppercorns and cayenne powder.



I love adding this dynamite foursome to almost anything, it is probably my go to seasoning mixture! I guess it’s my version of five spice powder, except with four spices instead of five. By the way, you can use ground spices instead but I prefer the intense flavour of freshly ground spices so I smash them in a pestle and mortar.

I actually enjoy having these on movie night instead of popcorn and they take literally 7 minutes to crisp up in the oven, that’s way less time than homemade popcorn! I’d imagine they would be great for parties as well; you could put them out in place of potato chips or some other snack.

Sadly, I am yet to grow some kale of my own but it is something I am looking forward to doing and I’ve already picked out the perfect spot in my garden. I picked up the kale I used at the supermarket and made sure it was the local, fresh stuff.


Kale Bouquet

You wanna make sure you wash the kale pieces and dry them completely before you bake it. Wet kale is soggy kale and not at all chip-like. Oh, and don’t freak out about the amount of kale you’re using, they shrink down a bit and it won’t look like the mountain it is during prep time.

And here’s a quick tip, when you add the spices and oil to your kale, sorta massage the spices into the kale. Yeah, it’s a little strange massaging kale but your taste buds will thank you for it and don’t worry about being too rough, kale doesn’t bruise easily.


After that massage, it’s onto the parchment lined baking sheet. I laid out the kale pieces in a single layer and left a little space between each, just to help the hot air move around and get them super crispy.

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A nice moderate temperature is the key to that crisp, too hot and you’ll burn them to ash but too low and they won’t crisp evenly or quickly enough. I bake at 350°F and even at this temperature, you have to watch them keenly, these little guys crisp up fast!

When you pull them out of the oven, pick them up as soon as they are cool enough to touch. Pile them high and enjoy.

You can go a little further and serve them with a yogurt lime sauce which is what I did. It’s just a wonderful combo of cooling yogurt, vibrant lime and charred spices. Mmm! So good!

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If you wanna enjoy some kale chips too, check out the recipe below.

Spiced Kale Chips

  • Servings: 3 cups (4 servings)
  • Difficulty: easy
  • Print


Kale chips are easy to make and so tasty. Put them out at your next party or family gathering!

Makes about 4 servings or 3 cups


11/4 teaspoons sea salt

1 teaspoon cumin seed or 1 1/2 teaspoons cumin powder

1 teaspoon coriander seeds or 1 1/2 teaspoons coriander powder

1/2 teaspoon black peppercorns or 1 teaspoon black pepper

1 teaspoon cayenne pepper

3 tablespoons extra virgin olive oil or coconut oil

5 cups of fresh kale, torn into bite-sized pieces, washed and dried well

1/2 cup yogurt (optional)

1 lime, juiced (optional)


  1. Preheat the oven to 350°F.
  2. Add the whole spices to a spice grinder and grind to a powder, leaving some bigger pieces and mix with the salt and cayenne pepper or add all spices and salt to a pestle and mortar and smash to a powder, leaving some bigger pieces. If using powdered spices, mix them together.
  3. Add the spices and oil to the kale in a bowl. Massage the spices into the kale for 2 minutes.
  4. On a parchment lined sheet pan, lay out the kale pieces in one even layer, leaving a little space between each.
  5. Bake for 7 minutes, paying close attention to the chips as they bake.
  6. Mix the yogurt and lime juice together (optional).
  7. Remove the chips when they are crispy and a bit dark around the edges.
  8. Cool them enough to touch and carefully remove them from the sheet. Pile them high and serve with the yogurt lime, if desired. Enjoy!

I hope you shine today!heart




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