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 kale crisps (or kale chips) really are a fool-proof savoury snack with a healthy twist, and they are quick and easy too. You just toss everything together 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 dislike kale, have loved this kale crisps recipe. 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 contrast of colour.
Looking for other ways to use kale? Why not try our Kale Soup, Kale Smoothie, Air Fryer Kale, 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.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Kale - The star of the recipe. We used green curly kale, but there are other options. You could use cavolo nero, which has larger leaves and would be easier for dipping. But we prefer curly kale because it's easier to find and also more budget friendly.
- Olive oil - This is what gets the kale nice and crispy. Try to use the best quality olive oil you can, as you really will be able to taste the difference.
- Salt and pepper - This is all you really need to season the kale, but there are other options too.
Kale Crisps Variations
Like your snacks spicy? Add some spices like cayenne pepper or a fajita/Cajun seasoning. You could keep it simple with some oregano for an Italian twist. 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. 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.
How to Make Kale Crisps - Step by Step
Prep: Preheat your oven to190°C/170°C(fan)/375°F/Gas 5.
- Step 1: Put the kale into a large bowl and add the oil and salt (and any other seasoning you are using). Mix well.
- Step 2: Spread out on a baking tray and put in a preheated oven for 15 minutes, until crispy.
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. For a high protein dip try our Creamy Cottage Cheese Dip.
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 15 Minute Noodle Bowl, Soy Sauce Noodles, 10 Minute Sticky Ginger Beef, Soy Ginger Salmon Noodles or Teriyaki Pork Stir Fry.
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. Every oven cooks differently, so keep an eye on them.
- 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 will 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.
- Use your fingers to mix the oil into the kale to make sure every bite is coated so it gets nice and crispy.
- 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.
Frequently Asked Questions
Allow them to cool completely and then store in an airtight container. They will keep for 2-3 days, if you can stop yourself from eating them for that long.
No, we wouldn't recommend freezing these. Once defrosted they get a big soggy.
Yes, this is a delicious vegan snack. Just make sure that you don't add the optional parmesan. You could add some nutritional yeast if you wanted some cheesy flavour, but still keep it vegan.
The key to getting them crispy is firstly to make sure they are dried before being mixed with oil. You then need to make sure that you have a baking tray big enough so they cook and get crispy rather than just steaming. This is the baking tray that we use.
More Snack Recipes
If you’ve tried this Kale Chips recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Kale Crisps
Ingredients
- 200 g (3 cups) Kale
- 1 tablespoon Olive oil
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Add the oil and seasoning to the Kale and mix well.
- Put onto a baking tray and spread out. Cook for 15 minutes
Recipe 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. Every oven cooks differently, so keep an eye on them.
- 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 will 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.
- Use your fingers to mix the oil into the kale to make sure every bite is coated so it gets nice and crispy.
- 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.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Michelle says
I never would have guessed making your own kale chips would be so easy! I'll have to try making my own (It would definitely save some money!)
Kristine says
I've never actually made kale chips, so I was excited to try this recipe. They turned out perfectly and everyone loved them, thanks!
Lisa Bynum says
Whenever I roast cabbage in the oven, I always go for the crispy pieces first. I bet these are just as delish.
Tawnie Kroll says
So easy and yummy!! Love kale!
Juli says
I love the idea of snacking on kale. I have a bag I need to use up. Thank you for sharing! I am going to make it today!
kim says
I love this healthy snack idea! So nutritious and tasty too!
Veena Azmanov says
This is healthy and would love to make it as my snacking option. Looks crispy and yummy too.
Jack Slobodian says
I love how simple this recipe is yet it looks so tasty :)
Noelle says
I have made these multiple times, I like to add spicy seasoning to mine! Love that you can "personalize" them with seasoning! Thank you for sharing :)
Kate Hackworthy says
So simple and so tasty looking. I love the idea of trying it with salt and vinegar!
Juliev says
Hi tried these tonight while making soup and they were great and so much better than shop-bought. I did one tray with coconut oil and coriander and the other with garlic and rosemary. Really quick easy and moreish!
Thanks, Dannii
Lisa says
Made these today, me and my daughter liked it!! So easy, so tasty, so healthy!
Emma says
I LOVE crisps. I have to try this.
Emily says
I have never heard of these before. What a great idea.
Nicole says
These sounds great. Can't wait to try it.