How to make kale crisps

Smokey chipotle kale crisps

How to make kale crisps

by Great British Chefs14 December 2015

How to make kale crisps

Kale is a superfood, rich in nutrients and packed full of flavour; by baking the leaves you’ll have a tasty, healthy alternative to traditional potato crisps which are relatively simple to make. Drying the leaves out only enhances the flavour and makes for tasty snack if you‘re trying to avoid the biscuit tin.

Preheat the oven to 140°C/gas mark 1
Trim the kale to to remove any thick stems (they will go chewy rather than crispy) and tear the leaves into large pieces
Wash the kale in cold water and dry thoroughly
Rub a tiny amount of olive oil or other good quality oil into the leaves, but don’t overdo it – too much will make them greasy. Lightly season with fine salt
Arrange the leaves on a tray lined with baking paper, making sure they don’t overlap
Bake in the oven for about 30 minutes until they feel dry to the touch
Leave to cool and crispen up completely before eating


Try adding other flavours to the kale chips after the oil. Paprika, chilli, cumin and curry powder all work really well.

Serving suggestions

Eat kale chips by themselves or with hummus as a snack. They also make a great garnish for roast fish dishes.

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