5 from 12 votes
Baked Kale Crisps
Baked Kale Crisps use fresh kale leaves coated in olive oil and salt, baked at a low temperature until crisp. The result is a light, crunchy snack that highlights the natural texture of kale with a touch of savory seasoning. These crisps are an alternative to traditional chips, offering a roasted vegetable flavor and a good way to use kale creatively.
Cook Time
12 mins
Course:
Side Dish, Salad, Lunch
Cuisine:
Vegetarian, Vegan, gluten-free
Ingredients
- 2 kale bunches
- 1 tbsp olive oil
- salt
Instructions
- Preheat oven to fan 140C / 160C / 325F / gas 3.
- Remove kale leaves from the woody stem, thoroughly wash and dry them and transfer into in a bowl.
- Add the oil and some salt and massage the oil into the kale leaves so all the leaves are well coated.
- Lay the kale leaves in a single layer on the baking tray with some space between them. You might need to bake them in more than 1 batch.
- Bake for 10 -12 mins until crisp but not burnt making sure you turn them half way through baking. Do keep an eye on your kale crisps as they do burn rather quickly.
- If you find that few leaves are not crispy then pick them out and put these back into the oven for a few minutes.
Cup of Yum
Notes
- Group kale leaves by similar size when baking to achieve even crispness and prevent uneven cooking.
- Keep a close watch during baking, especially towards the last minutes, as the delicate kale can burn quickly.
- Ensure kale leaves are thoroughly dried after washing to help them crisp properly in the oven.