Easy Kale Chips GF/DF

A wonderful snack great straight from the oven or add to a meal.

Wonderful to encourage children to strip the leaves and massage with olive oil, set aside the stems to use in green juice or steam until tender add to salads.


  • 1 head of kale
  • cold pressed olive oil
  • Celtic sea salt
  • sesame seeds
  • chilli flakes – optional


Preheat the oven to 120C or use a dehydrator if available.

Separate the leaves and wash the kale thoroughly in cold water.  Pat dry.

Strip the leaves from the stem and tear the leaves to desired size.

In a large bowl massage with the olive oil, add salt and sprinkle with sesame seeds, adjust seasoning to taste.

Spread them evenly on a baking sheet, in a single layer.

Pop into the oven and bake for 15 minutes.  Stir gently to loosen the chips and separate them.  Bake for an additional 7 to 10 minutes or so, until good and crispy.  Keep an eye as they can brown easily be patient and keep on low oven!


Tamari: before baking sprinkle (lightly!) a touch of gluten-free tamari sauce and massage it with the olive oil.  A little goes a long way – so don’t overdo it.  And skip the sea salt.

Lemon pepper: spike it with lemon pepper after coating with olive oil.

Keep stored in air tight box in the fridge.  It is clever to snap freeze for 5 mins after cooking/dehydrating to keep crispiness.

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