Go Back

Crispy Kale Chips

Prep Time: 5 mins
Cook Time: 12 mins


  • 1 bunch curly kale (5-6 leaves)
  • ½ Tbsp olive oil
  • ¼ tsp sea salt


  • Preheat oven to 150 degrees. Line an oven tray with baking paper.
  • Tear leaves off the tough middle steam and rip into similar sized pieces. Discard any tough stems.
  • Place kale in a large bowl and drizzle over the olive oil and salt. Make sure to rub the oil over each kale leaf to coat evenly.
  • Arrange leaves on a lined baking tray, avoiding having them overlap. You may need an extra tray if making a big bunch.
  • Cook in oven for around 8-12 minutes (depending on the size of the chips), keeping a close eye from around the 8 minute mark. Remove from oven once crispy and dry. Make sure to remove before they burn - they turn very quickly, so keep an eye on them!
  • Let them sit for a few minutes. Enjoy.


To avoid average kale chips follow the tips below
Each one has sadly been a lesson for me, and so please learn from my failures (better me than you!):
  • When pre-washing your kale make sure to completely dry it before baking, otherwise the moisture may make the chips stem rather than crisp up. So heart-wrenching.
  • When tearing the leave up try get them similar sizes - this will help ensure they cook at an even rate.
  • Keeping an eye while they're in the oven as they can burn very quickly. You want them crispy and dry when you remove them, while still retaining colour. I tend to stay close to the oven and watch them like a hawk past the 8 minute mark.