Kale Crisps

These crunchy and salty kale crisps are a delicious and nutritious snack, and a great alternative to potato crisps. I know what you might be thinking - snacking on kale? Who does that? But just give it a try and you will be wowed by this crispy salty snack that is packed full of iron too. A great way to use up a bag of kale, and you can flavour it with so many different seasonings too. Your snack time is about to revolutionised.

These really are a fool-proof savoury snack with a healthy twist, and they are quick and easy too. You just toss everything in a bowl and then throw it in the oven for 20 minutes until perfectly crispy. But there are a few things that you need to do to ensure these come out perfect. Whilst kale crisps might not be a new thing, we are sharing all the tips to make them perfectly, and the different ways to season them, so make sure to check them all out.

Think you don't like kale? Think again! Even people that apparently "hate" kale, have loved these. Baking them with a little salt totally changes the texture and the flavour. We used just standard green kale to make these, but if you can find some purple kale too, then use a mixture as it gives is a nice mixture of colour.

Looking for other ways to use kale? Why not try our Kale Soup, Kale Smoothie, or Kale, Watermelon and Feta Salad. We also love adding kale to any of our Slow Cooker Recipes to give it a bit of a greens boost.

Jump to:

• Why should you try it?
• What you will need
• Step by step
• Health benefits of kale
• Seasoning
• What to serve with kale crisps
• Frequently Asked Questions
• Extra tips
• More snack recipes
• Recipe

Why should you try it?

What you will need

Step by step

One: Put the kale in to a large bowl and add the oil and salt (and any other seasoning you are using). Mix well.
Two: Spread out on a baking tray and put in a preheated oven at 190°C/375°F/Gas 5 for 15 minutes, until crispy.

Health benefits of kale

Kale might just be one of the most nutrient dense foods on the planet, which is why it is often referred to as a "superfood". A member of the cabbage family, kale is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens and Brussels sprouts.

There are many different types of kale. The leaves can be green or purple, and have either a smooth or curly shape - we used green curly kale in this recipe, which is what gives it the vibrant green colour. But you can use a mixture of purple and green, which would give a lovely mixture of colour.

Kale is a great source of vitamins A, B6, C and K (one of the best sources there is), as well as manganese, iron and calcium. Not only is it nutrient dense, but it is low in calories and fat too. Kale, like other leafy greens such as spinach, is very high in antioxidants. Antioxidants are substances that help counteract oxidative damage by free radicals in the body. Oxidative damage is believed to be among the leading drivers of ageing and many diseases, including cancer. Follow this link to learn more about the health benefits of kale.

Seasoning

We try to make as many of our recipes adaptable as we can, because everyone has different tastes. The basic recipe for this is really simple, so it leaves it open for you to get creative and add your own flavours. Once you have the kale, olive oil and salt, you can just add on to that.

Like your snacks spicy? Add some cayenne pepper for a fajita/Cajun seasoning. You could keep it simple with some oregano and a little bit or parmesan, or if you are a fan of salt and vinegar crisps then you could toss these in a little malt vinegar just before serving.

If you want to add a bit of an indulgent twist to this, then add some parmesan. Cheese makes everything better, right? 3 minutes before the end of cooking time, grate some parmesan on the kale and put it back in the oven.

What to serve with kale crisps

This is meant to be served as a snack, so we wouldn't serve anything on the side of it. However, these are really good dipped in our Healthier Ranch Dressing. You could need fairly big kale leaves, to be able to hold them for dipping.

You don't just have to serve these as a snack though, and we love them on top of noodle dish, as the crispiness adds a really lovely texture to the soft noodles. Why not try our Soy Sauce Noodles, 10 Minute Sticky Ginger Beef, Soy Ginger Salmon Noodles or Teriyaki Pork Stir Fry.

Frequently Asked Questions

Extra tips

• Don't throw away the kale stems. They can be kept in a freezer bag in the freezer to make stock with.
• You have to be careful not to cook it too high or for too long otherwise it will burn.
• Get creative with the seasoning. You could go spicy, Italian or recreate your favourite salt and vinegar crisps.
• These are best eaten straight from the oven so they are still nice and crispy.
• Don't forget to remove the kale stalks, as they won't get crispy.
• Try using green and purple kale to give it a mix of colour.
• Make sure the kale is fully dried after washing, as water on it and mean the kale steams, rather then getting crispy. You could use a salad spinner to get it really crispy.
• Don't be tempted to use too much oil, as it makes them go soggy.
• Spread the kale in a single layer on a baking sheet. If they are all piled on top of each other they won't cook evenly or get very crispy.

More snack recipes

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Recipe