Crispy Kale Chips Seasoned with Garam Masala

Crispy Kale Chips Seasoned with Garam Masala

Kale is a relatively new comer on our dinner table. I have not seen or eaten kale growing up in Malaysia. They are pretty common here though, and I often see them at the grocery stores. I like their bright green color and attractive curly leaves. Their texture is a little waxy and this caused me to be hesitant about trying them. I mistakenly associate their waxy leaves with them being tough. On the contrary, kale is smooth and delicious when cooked.

I especially enjoy them in soups. When added at the very end and cooked for a short period of time, they do retain their bright green color. Simply click on the picture to get to the recipe.

Caldo Verde – Portuguese Green Soup Crispy Kale Chips Seasoned with Garam Masala Crispy Kale Chips Seasoned with Garam Masala

The very first time I used kale in my cooking was to make this delicious Caldo Verde – Portuguese Green Soup. It has since become a family favorite and is now part of our dinner rotation.

Then, I combined it with pasta and it was equally delicious in this healthy Fettuccini with Kale, Chickpeas, and Tomatoes dish.

Since the family enjoys it so much, I added it to yet another dish. We eat a lot of soupy noodles and so I made this Asian fusion dish of Beef Ball, Kale, and Soba Soup. You can use any kind of Asian noodles with this soup.

Kale has beautiful dark green leaves packed with nutrients. It is high in manganese and vitamins A, C, and K and is often referred to as a superfood. There are many varieties of kale but two of the most common are curly kale as seen here, and dinosaur kale which has long narrow leaves and a wrinkled texture.

Crispy Kale Chips Seasoned with Garam Masala

Hence, I am always on the look-out for interesting kale recipes. I was totally smitten when I chance upon these baked Kale Chips over at the Smitten Kitchen. The recipe is very simple and I was curious as to whether these chips are truly crispy. Deb used dinosaur kale but said that it could possibly be better with curly kale. I had to give it a try.

Crispy Kale Chips Seasoned with Garam Masala

I made two batches – the first following her recipe which needed a longer baking time probably because I was using a different type of kale. Some of it came out crispy but some were a little “stewed” and the “green” taste was discernible. In my second batch, I added a half teaspoon of garam masala and increased the baking temperature from 300°F (150°C) to 325°F (165°C). The Kale Chips turned out crispy and delicious! Adding the garam masala was absolutely the right thing to do. It blended well with the kale and yes, they were CRISPY!

Crispy Kale Chips Seasoned with Garam Masala
Prep time
Cook time
Total time
Serves: 2 to 3 servings
  • 1 bunch kale (10 oz/300g)
  • 2 tbsp olive oil
  • Salt
  • ½ tsp garam masala
  1. Rinse and drain kale. Remove center stem and tough ribs. Tear into large pieces and place in a salad spinner. Spin the kale several times to remove all moisture. If you do not have a salad spinner, soak up moisture with paper towels before removing center stem.
  2. Preheat oven to 325°F (165°C).
  3. Place thoroughly dried kale on a large baking pan. Drizzle olive oil over kale. Add salt and garam masala. Do not over salt. Toss and mix everything thoroughly.
  4. Arrange leaves in a single layer and bake for 30 minutes or until crisp.
  5. Remove and allow it to cool before serving.

Crispy Kale Chips Seasoned with Garam Masala

Enjoy…..and have a wonderful day! 😎

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  1. says

    okay i know this sounds crazy but i swear i can;t make kale chips. I have tried several times but they never turn out as crispy as they are supposed to and are bland but this recipe I trust and i must try again with your directions

  2. says

    I really enjoy kale and I like to add it to many things…like my lentil soup…most any soup really. Oh and mashed potatoes. I have been enjoying kale for a couple of years now. I started with this crispy kale from Steamy Kitchen, never got a chance to post it. We ate them all up, funny to overeat something good for you :)

  3. says

    I know I’m going to need that whole tray to myself 😀 I love the idea of baking them, but sadly, have never come across curly kale here and I doubt kai lan leaves will work for this. Never mind, I’ll just drool over your lovely pile of crackly green goodness…..

  4. says

    Kale made this way is really good! I tried them recently and they taste great! I can only imagine how good they are with the garam masala!

  5. says

    Biren I have tried to comment a couple different times in different posts on a computer at work (on my breaks and lunch)but it won’t read the APTHA code…so I try to remember to come back when I get home, sorry they are late.

    Anyway we eat kale quite often,(I sneak it in my soups, mashed potatoes and pastas) but this is the first way that I made thinking it would be a good way to get my daughter to try it. She actually likes it steamed better…who’d a thunk it? :) I couldn’t stop eating it like this, I know I couldn’t with the garam masala on it.

    • Biren says

      Lyndsey, I am sorry you had trouble reading the captcha code. Thanks for letting me know. I will definitely look into it. Probably needs an update.

      Since I started cooking kale, the family really loves it. Hope to feature it a little more on this blog. Yes, this crispy kale will be good crumbled on so many things like mashed potatoes, ochazuke, etc. Can’t make enough of it. :)

  6. says

    I’d love to try these veg, but I don’t think I’ve seen these in our supermarkets. Adding the garam masala was indeed a clever idea. I’m glad you baked them instead of deep frying. Much healthier. Thanks for sharing yet another great and yet simple snack 😀

  7. says

    We have a similar recipe in the Philippines but instead of kale we use kangkung (I think you know this one) but instead of baked it is deep fried with a thin batter coating the leaves.

  8. says

    We use kale A LOT in this household and do a lot with it, but…I’ve never made kale chips! What a great idea! Love it and I especially love the addition of the garam masala!

  9. says

    Well if that’s not fusion cuisine than I don’t know; adding garam masala was such a great idea! Guess I’ll di just the same thing! Maybe another bath with 5 spice as well? So many versions one could make! Thanks for sharing, Biren.


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