Sea Salt & Olive Oil Kale Crisps

These kale crisps are an easy, crunchy snack with just a handful of ingredients and hardly any prep.

Drying the leaves thoroughly and baking at a gentle heat keeps them crisp and green rather than bitter or burnt.

Method

10m15m25m

Heat the oven to 150°C (130°C fan) and line two large baking trays with parchment.
Wash and dry the kale very thoroughly, then tear into even pieces and discard thick stalks.
Put the kale in a large bowl, drizzle over the olive oil and toss until lightly coated.
Sprinkle with sea salt and black pepper, then toss again to distribute evenly.
Spread the kale in a single layer across the trays without overcrowding.
Bake for 10–15 minutes, rotating trays once, until crisp and lightly dry at the edges.
Cool for 5 minutes on the trays to finish crisping, then serve immediately.

Make sure the kale is completely dry before adding oil, otherwise it will steam instead of crisp.

Check from 10 minutes onwards as kale can catch quickly near the end of cooking.

Store in an airtight container once fully cool, then refresh for 2–3 minutes in a warm oven if needed.

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