Kale chips are so yummy and so moreish that you will find yourself making them over and over again. They are incredibly easy to make, and kale is very much in season at the moment in New Zealand as it is the beginning of winter. Kale is also a very nutrient dense food so it’s a win win.

I like to grow plenty of kale in the garden. The little guy in the green hat is Colin, he is protecting the kale from Dire wolfs and the like.

All you need for kale chips is Kale, obviously, coconut oil, salt and optional nut butters like sesame (tahini) or almond butter.First gather your kale, I have a mixture of curly kale and red Russian kale also there maybe a little cavelero Nero,  or purchase a big bunch of any kale from your local farmers market.

Then melt a big tablespoon of coconut oil in a big roasting pan for plain chips or the coconut oil plus a big tablespoon of your nut butter of choice, here it is tahini, for a more nutty chip. Then add a 1/4 teaspoon of Himalayan salt to the pan.

Wash and dry your kale, I use a salad spinner, then throw it in the melted oil and use your hands to smoodge it all together, you are looking for an even coating of oil or oil and nut butter all over the kale. The one on the right has the tahini in it the left hand one is the plain.

Roast in the oven set at a low heat of 120c for 15 -20 minutes. The chips can burn easily and it’s better to have the temperature low. You want them to dry completely but retain their greeness. I usually stir them a couple of times during the 20 minutes then turn the oven right off and leave them in to dry completely. When completely dry they can be stored be an airtight container and will keep for ages, haha not in our house, they get scoffed pretty darn quick.