20minute Kale Chips

If I was a superhero, my tragic flaw would definitely be salty, crunchy snack foods, amongst other things like videos of adorable baby animals, videos of adorable old people being badass, videos of soldiers coming home from war....

ANYWAYS, this post is about salty crunchy foods! Kale chips are a great alternative to potato chips, fries, pretzels, croutons because:

  • it's full of fibre to fill you up and satiate you rather than make you crave more
  • it's full of vitamin K - important player in blood clotting/healing and transporting calcium around your body
  • it's full of antioxidants and cartoenoids that protect your cells against aging and oxidation
  • it's full of minerals which are pretty much great for your skeletal, respiratory, circulatory (allllll of the) systems in your meatsuit  

This recipe takes 20minutes and tastes so addictive. A must-try! 


  • A bunch of kale
  • 1tbsp ghee or coconut oil 
  • Spices of your choice! 
  • Sea salt & black pepper

Preheat oven to 300F.

1. Wash 1 bunch of kale and THOROUGHLY dry leaves. *This is the most important step to achieving maximum crunch. Use a salad spinner or tea towel to get rid of ALL moisture. 

2. Then, use kitchen shears to cut the leaves off stems and into small bite sized pieces. 

3. Toss the kale with 1tbsp coconut oil or ghee. Massage the shit out of it so it’s all evenly coated. 

4. Add in whatever seasonings you want. I did 1tbsp each of fennel seeds, granulated garlic, cumin, crushed red pepper, and sundries tomatoes for some Italian inspired flavours. Then grind sea salt all over and tossed to distribute. 

5. Bake it on a foiled or parchment lined sheet pan at 300F for 10mins. At the 10min mark, I rotated the sheet pans in the oven and then baked it for another 5mins or until golden crispaaay. *Keep a close eye on it after you rotate because depending on the hotness of your oven, the chips will burn in the blink of an eye if you're not paying attention!

6. Once it's done, remove from heat and let cool! *This is the most difficult part of this whole thing. WAIT for it to cool completely to reach optimal texture.


Let me know if you try this and tag me in your instas @kombucha.mami! Share your spicey flavour creations in the comments below. ;) 


Happy crunching!

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