Kale chips

all details

They're crisp, green, salty, taste freakily like salted potato crisps - and they're made from kale, a member of the cabbage family renowned for its high nutrients and celebrity status. You need amazingly little olive oil, so they come almost guilt-free. Add grated parmesan, black pepper or Japanese chilli sprinkles, and serve with a drink, a soup, or an eggy weekend brunch.

Kale chips.
The age of kale: Kale chips are powerhouses of nutrients and vitamins. Photo: Edwina Pickles


200g curly kale

1 tbsp olive oil

1/2 tsp sea salt



1. Heat the oven to 140C. Wash the kale and pat dry.

2. Strip the leaves off the stems, and tear into rough bite-sized pieces. Arrange in a single layer, not too crowded, on two baking trays lined with baking paper (you may need to do two batches).

3. Drizzle with the olive oil and massage the oil into the leaves until coated.

4. Scatter with sea salt, then bake until crisp but not browned (keep checking after 10 minutes, it could take up to 15) and serve.

Serving suggestion: If you're a salt-and-vinegar fan, toss the chips when hot, straight out of the oven, with one teaspoon vinegar and sea salt - they're amazing.


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  • Main Ingredients - Spinach/Silverbeet/Kale
  • Course - Snacks

7 comments so far

  • May I suggest that only a light spray of oil be used, not a drizzle. There is no way those chips are going to crisp up when drizzled with oil. Nothing more than a light spray from a can of olive oil (or whatever your preferred oil may be) is needed. Take my word on this after experimenting for years with these things.

    Date and time
    July 02, 2014, 1:12PM
  • It is misleading to call these things chips. I can guarantee it if you follow this recipe you won't be getting anything that tastes or feels like chips. More like soggy vegetables.

    Date and time
    July 02, 2014, 2:07PM
  • I use home brand extra olive oil SPRAY can
    Microwave works as well
    Enough KALE chopped chip size to line large dinner plate
    Toss together with extra virgin olive
    Line plate single layer with chip sized Kale, lightly salt (iodised)
    3 minutes in 1000 watt microwave
    Should then be crispy and ready to eat with drink (Beer)

    Date and time
    July 02, 2014, 3:56PM
  • Even fried, they still taste like rubbish.

    northshore mum
    Date and time
    July 03, 2014, 9:34AM
  • Even my 10 year old who hates most greens including peas, zuchini, brocoli, any sort of lettuce, etc and avoids things generally that are healthy, loves kale chips. She even does most of the work to make them, she likes them so much.

    To ensure that they are crisp, we cook them more like 160 degrees + and not too thick a covering of oil, with sea salt.

    I don't understand why Coles and Woolies charges up to 4 times as much for kale than than the fruit and veg shops, Hence we buy kale not from the supermarkets.

    Date and time
    July 04, 2014, 4:43PM
  • I've made kale chips several times. They're okay if you eat them straight out of the oven, but if you leave them
    for any length of time (even in an airtight container) they're pretty average.

    Date and time
    July 10, 2014, 7:04AM
  • It is important to massage the oil into the leaves well, otherwise you'll get soggy bits. Also important to make sure the kale is completely dry if you have washed it first. Do both these things and works every time for me. Experiment with different flavourings as well as just plain salt - a touch of chilli powder, or garlic salt, some ground cumin... many possibilities.

    Date and time
    November 13, 2015, 12:00PM

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