vegan • plant-based • dairy-free • gluten-free • paleo • low-carb • jump to the recipe

While kale chips are ever more popular these days, and it seems like everyone’s making them, I had a few (or more than a few) disasters at first. I tried a few different methods, and found this one works every time, so I’m sharing a step-by-step guide.

Keep an eye out the first time you make them and check this temperature works for you. Ovens vary, and it’s really easy to burn them if they get too hot.

You can use any type of kale for this recipe. If you want to be a bit posh, cavolo nero makes nice dramatic crisps. Just halve the leaves lengthways when you cut out the stem, and halve them again if they’re really long.

Home-Grown Kale

You can also use spring greens or the young outer leaves of cabbage, cauliflower and broccoli in the same way. These all lie down flat when cooked, so will take up a bit more surface space in the oven (and can sometimes stick to the baking sheet) but will stay tidy on a plate. Giant chips like this make a good alternative to popadoms with a curry.

Curly kale is quicker if you’re doing big batches – just tear it into pieces about 5-10cm wide – but it’s a bit messier to handle when cooked. Best to put it in bowls and munch it with your fingers rather than trying to tame it. Great as a movie snack instead of popcorn!

Chopped Kale

Moisture is Enemy #1 when making kale chips. Make sure you dry the leaves as well as you can after washing – either in a spinner or gently with a towel. Older leaves will have more fibrous bits, which will stay soggy and go cold, so it’s best to trim them out.

Cooking Crispy Kale

How long do they take to cook? It depends on the age and variety of the kale, but it should be around 15-20 minutes. Depending on the size of your oven though, you might not fit them all in first time, so you’ll need to do a second shift.

The leaves hold almost no heat, so if you can gently touch them without touching the baking sheet, you can tell when they’re done without burning your fingers. They should still be green, but will feel crackly, and will move easily on the sheet. If the leaves are of various sizes, you might need to take some out and put others back in for a bit longer.

Cooking Crispy Kale

How long do kale chips keep? We don’t know. Ours never survive longer than 24 hours before being devoured, but they should stay crispy for a couple of days in an air-tight container. While we usually keep ours in the fridge to be on the safe side, they’d probably be fine at room temperature. They’re handy for travelling… though they have a rather distinctive smell and make crunchy sounds, which fellow travellers may or may not appreciate.

Fail-Safe Crispy Kale Chips

Fail-Safe Crispy Kale Chips

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 180 g kale (once stalks and central vein are removed)
 1 tbsp coconut oil
 ½ tsp salt

Directions
1

Have these handy:

  • A small heat-proof dish
  • Baking trays – lined or unlined – one for every shelf in the oven
2

Preheat the oven to 120°C (250°F)

3

Put the coconut oil in the small dish with the salt. Leave it in the oven until it's just melted.

4

Dip your fingertips into the oil once it's cool enough and smooth a tiny bit onto both sides of each leaf. Too much oil and the leaf will burn; not enough and… the leaf will burn. Think of it as applying a moisturiser.

5

Lay the leaves out on the sheets – touching but not overlapping too much – and pop them in the oven.

6

Check them after 15 minutes, then every couple of minutes after that.

Ingredients

Ingredients
 180 g kale (once stalks and central vein are removed)
 1 tbsp coconut oil
 ½ tsp salt

Directions

Directions
1

Have these handy:

  • A small heat-proof dish
  • Baking trays – lined or unlined – one for every shelf in the oven
2

Preheat the oven to 120°C (250°F)

3

Put the coconut oil in the small dish with the salt. Leave it in the oven until it's just melted.

4

Dip your fingertips into the oil once it's cool enough and smooth a tiny bit onto both sides of each leaf. Too much oil and the leaf will burn; not enough and… the leaf will burn. Think of it as applying a moisturiser.

5

Lay the leaves out on the sheets – touching but not overlapping too much – and pop them in the oven.

6

Check them after 15 minutes, then every couple of minutes after that.

Fail-Safe Crispy Kale Chips





Have you tried this recipe? How did it go?

Got any tips or questions of your own about making crispy kale chips?

Leave us a comment below, we’d love to hear from you.

Related

More about kale » How to grow organic kale »

Share

This site uses cookies. More info »

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close