Recipes
Global

Crunchy Kale Chips

Featherlight, salty kale chips baked until crisp — the crunchy snack that stands in for a bag of crisps.

Ingredients

  • 1 large bunch kale, torn
  • 1 tbsp olive oil
  • ½ tsp salt
  • Optional: nutritional yeast or paprika

Method

  1. 1

    Preheat the oven to 150°C (300°F).

  2. 2

    Wash and thoroughly dry the kale, removing tough stems.

  3. 3

    Massage with olive oil and salt.

  4. 4

    Spread in a single layer on lined trays.

  5. 5

    Bake 12–15 minutes until crisp, watching closely.

  6. 6

    Cool (they crisp further as they cool).

Swaps & variations

  • Sprinkle nutritional yeast for a cheesy note
  • Add chilli or garlic powder
  • Try with cavolo nero

Storing & freezing

Store in an airtight container 2 days.

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