Spiced Kale Chips

by Renée Leonard-Stainton
Spiced Kale Chips


1 bunch of kale, large stems removed
2 tablespoons of coconut oil (soft, room temperature)
1 tablespoon of hulled tahini
1 tablespoon of lemon juice
2 tablespoons of nutritional yeast
1 teaspoon of tamari
½ teaspoon of chilli flakes
½ teaspoon of cayenne pepper
½ teaspoon of paprika
½ teaspoon of sea salt


Preheat the oven to 160°. Line two baking trays with baking paper. Rip the kale leaves into large pieces. They'll shrink as they cook, so don't go too small. Place in a large bowl. In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It's a little messy, but the best way to do this is by ‘massaging’ with your hands. Spread the chips in a single layer on the baking sheets (making sure the leaves aren’t overlapping). Cook on one side for 15 minutes and then remove from the oven and turn with tongs Place back in the oven for another 10 minutes They're ready when the seasonings are dry and the kale is crispy.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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