Deaf Chef Ross

FOOD & COOKING WITH CHEF ROSS

Kale Chips

Preparation: 10 minutes · Baking: 20–30 minutes · Serves: 6 people

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Kale Chips

What you need

Ingredients

Ingredients for Kale Chips
  • 1 bunch kale
  • 1 tablespoon extra virgin olive oil
  • Salt to taste

Optional flavours

  • ½ teaspoon garlic granules
  • ½ teaspoon onion powder
  • 1 tablespoon nutritional yeast

Use one or combine them. If using both garlic and onion, start with ¼ teaspoon of each.

Equipment

Equipment for Kale Chips
  • Fan-forced oven and oven mitts
  • Baking tray and baking paper
  • Large mixing bowl

Let’s make it

Prepare — about 10 min — Kale Chips

STEP 1

Prepare — about 10 min

Heat oven to 120°C fan-forced.

Wash kale.

Pull leaves away from thick stems, tear into small pieces and dry very well.

Coat and spread — Kale Chips

STEP 2

Coat and spread

Put kale in a bowl.

Add olive oil and any optional garlic granules, onion powder or nutritional yeast.

Mix gently.

Spread in one layer on a lined tray.

Sprinkle lightly with salt.

Bake — about 20–30 min — Kale Chips

STEP 3

Bake — about 20–30 min

Bake for 20–30 minutes.

Check regularly, turn leaves if needed, and take out when dry and crisp.

Do not let them burn.

Cool and enjoy — Kale Chips

STEP 4

Cool and enjoy

Use oven mitts to take out tray.

Let kale cool briefly and enjoy fresh.

Serving and storage

  • Best eaten fresh.
  • Let cool completely before putting in an airtight container.
  • Store plain dry chips airtight for about 2–3 days for best quality.
  • Discard if damp or mouldy.
  • Vegan and vegetarian.
  • Gluten-free only with suitable seasonings and no cross-contact.
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Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.