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If you’re someone who craves that satisfying crunch (without the deep fryer), this recipe is a game-changer. The kale crisps up beautifully in the oven, while a light massage of olive oil and chaat masala transforms it into a next-level snack. Eat them straight from the tray, crumble them over soups for a little crunch, or toss them into a salad for added texture.
The recipe says this serves three. But let’s be honest—I could (and absolutely do) eat the entire tray myself. And yes, I know, a dietitian raving about kale? Groundbreaking. But when it’s light, crispy, and dusted with chaat masala, it doesn’t feel like you’re eating greens. It feels like you’re casually hitting your nutrition goals while crunching on something that actually tastes good. Kind of like how my Oven-Baked Handvo recipe sneaks in chickpeas and veggies but still delivers that savory, can’t-stop-eating-it satisfaction.
What is Chaat Masala?
If you’ve ever had Indian street food, you know the magic of chaat masala—that unmistakable punch of tangy, salty, and subtly spicy flavor that makes everything more addictive. It’s a spice blend that doesn’t hold back, bringing together dried mango powder (amchur) for tartness, black salt for a deep, savory edge, and a mix of warming spices like cumin and coriander.
Here, it takes humble kale chips from meh to can’t-stop-eating. The heat from the oven wakes up the spices, coating each crispy leaf with layers of flavor that hit all the right notes—bright, bold, and just a little unexpected. It’s the snack upgrade you didn’t know you needed.
Nutrition Highlights
- Chaat masala for a punch of antioxidants from its warming spice blend
- Kale for a powerhouse of vitamins and minerals
- Olive oil for heart-healthy fats
How to Make Kale Chips in the Oven (Step-by-Step)
- Prep the kale – Rinse the kale under cold water and pat it completely dry. Any excess moisture will make the chips soggy instead of crispy (Image 1).
- De-stem and tear – Remove the leaves from the tough stems and tear them into medium-sized, bite-sized pieces (Image 2).
- Massage with oil – Drizzle the olive oil over the kale and use your hands to massage it in, making sure every leaf is lightly coated. This helps crisp up the chips beautifully (Image 3).
- Season generously – Sprinkle the chaat masala evenly over the kale and massage once more to ensure every piece gets a good hit of that tangy, savory spice (Image 4).
- Arrange and bake – Spread the seasoned kale in a single layer on a baking sheet, making sure the leaves aren’t overlapping. Bake at 250°F (120°C) for 20-25 minutes, keeping a close eye to prevent burning.
- Cool and enjoy – Let the chips cool slightly before devouring. Serve as a snack or crumble over salads and soups for an irresistible crunch.ng tray and bake for 20 to 25 minutes or until the kale is crispy.
Storage Tip
If you actually have leftovers (which I doubt), store them in an airtight container at room temperature for up to 2 days. Keep them dry—any moisture will make them lose their crunch.
Tried this recipe? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. I can’t wait to see your creations!
Get the Recipe:
Crispy Chaat Masala Kale Chips (Oven-Baked!)
Ingredients
- 1 kale, bunch, medium, Benefits of cooked kale
- 3 tsp olive oil, extra virgin
- ½ tsp chaat masala
Instructions
- Preheat oven to 250 °F (120 °C)
- Wash the kale in cold water and make sure that it’s thoroughly dry. Remove leaves from stems and break into medium-sized pieces
- Using your hands, massage the oil into the leaves
- Sprinkle the chaat masala and massage further, making sure that all the leaves are evenly coated with the spice
- Arrange in a single layer on a baking tray and bake for 20 to 25 minutes or until the kale are crispy. Keep a close eye so they don’t burn
- Cool and enjoy ‘as is’ or add to salads and soup for some crunch
Notes
- Make sure to bake the kale at a low temperature and don’t be tempted to turn up the heat or it will burn and become bitter
- Make sure to wash the kale beforehand and dry it thoroughly before baking
- Bake the kale on an even layer to ensure even baking
- You can add more/less chaat masala as per your taste. I go easy so my little one can join in.
- Kale chips oven baked will store in a cool dry place for several days after baking
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
I am very glad that I found your blog. The recipe is simple, but it is just super tasty. Thanks for sharing!
Oh, I’m so glad you’re here, Andrea! Thanks for the compliment 🙂 Enjoy!!!