Global
Crunchy Kale Chips
Featherlight, salty kale chips baked until crisp: the crunchy snack that stands in for a bag of crisps.
~30 mintotal~208 kcalper serving~9g protein~4g carbs~18g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
Ingredients
- 1 large bunch kale, torn
- 1 tbsp olive oil
- ½ tsp salt
- Optional: nutritional yeast or paprika
Cooking Steps
Preheat the oven to 150°C (300°F).
Wash and thoroughly dry the kale, removing tough stems.
Massage with olive oil and salt.
Spread in a single layer on lined trays.
Bake 12–15 minutes until crisp, watching closely.
Cool (they crisp further as they cool).
Optional Enhancements
- Sprinkle nutritional yeast for a cheesy note
- Add chilli or garlic powder
- Try with cavolo nero
Plant & Growing Tips
Kale
- Sow kale seeds directly in the garden in early spring or late summer for a continuous harvest.
- Plant kale in full sun to partial shade, ensuring it gets at least 4-6 hours of sunlight daily.
- Keep the soil consistently moist, especially during dry periods, to encourage tender leaves and prevent bitterness.
Natural Pest Control
- Protect kale from cabbage worms and flea beetles by covering plants with lightweight row covers immediately after planting.
- Hand-pick any visible cabbage worms or slugs off the leaves in the early morning or evening.
- Use a strong stream of water to dislodge aphids from kale leaves, or apply neem oil if infestation is severe.
Harvest
Kale
- Harvest outer leaves when they are young and tender, about the size of your hand, by snapping or cutting them from the main stem.
- Kale is a cut-and-come-again crop; regular harvesting encourages new growth and extends the harvest season.
- Avoid harvesting the central growing point to ensure the plant continues to produce leaves.
Storing & Freezing
Store in an airtight container 2 days.
