Crispy Kale Chips
Crispy, savoury kale chips that stay bright green, light and perfectly crunchy.
Ingredients
- 1 large bunch kale
- 1 Tbsp extra virgin olive oil
- ½ tsp sea salt
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp ground black pepper
Instructions
- Wash the kale well in salted water (repeat if needed to remove grit and/or pests). Dry completely on a tea towel or using papertowel. Moisture = soggy chips, so allow them time to dry well.
- Remove and discard thick stems. Tear leaves into large bite-sized pieces (note they’ll shrink so keep them bigger than you think).
- To make the seasoning grind together the salt, smoked paprika, garlic powder and pepper using a mortar and pestle until super fine.
- Place the dry kale pieces in a large bowl with the olive oil and the seasoning. Use your hands to massage until lightly coated.
- If your bunch of kale is on the smaller size, don’t use all the seasoning, adjust to taste so it's not too salty.
- Spread kale in a single layer on a lined tray (avoid overlap).
- Bake at 180°C fan-forced (355°F) for 10–12 minutes on the middle or lower rack, watching closely. If they start to brown too quick, turn it down to 170°C (340°F)
Notes
Crispiest Kale Tips:
🥬 Dry kale = crispy kale, any moisture will steam it
🔥 Low & slow keeps it green. If browning, reduce to 170°C (340°F) and bake 12–15 mins
📏 Single layer only. Overcrowding = soggy chips
👀 Check often, kale can go from perfect to burnt fast
🌿 Chips should feel light and crisp, not dark or brittle
🥬 Dry kale = crispy kale, any moisture will steam it
🔥 Low & slow keeps it green. If browning, reduce to 170°C (340°F) and bake 12–15 mins
📏 Single layer only. Overcrowding = soggy chips
👀 Check often, kale can go from perfect to burnt fast
🌿 Chips should feel light and crisp, not dark or brittle
