Kale Chips

01Ingredients

200g kale, stems removed, torn into pieces
1 tbsp olive oil
1/2 tsp salt
1/4 tsp smoked paprika (optional)

02Method

Preheat oven to 150C. Wash kale thoroughly and dry completely - important for crispiness.
Tear leaves into bite-sized pieces, discarding tough stems.
Toss with olive oil, massaging it into the leaves to coat evenly.
Spread in a single layer on a baking tray, without overcrowding.
Bake for 12-15 minutes, turning halfway, until crisp but not browned. Season with salt immediately after baking.

03Notes & substitutions

Curly kale gives the most classic crunch, but any variety works.
Try nutritional yeast instead of paprika for a cheesy, savoury flavour.
A pinch of chilli flakes or garlic powder both work well as alternative seasonings.
Vegetarian and vegan as written.

04Common mistakes

Not drying the leaves properly — any lingering moisture steams the kale instead of crisping it; dry thoroughly with a salad spinner or clean towel.
Overcrowding the tray — leaves need space to crisp evenly, or they steam each other; use two trays if needed.
Baking too hot or too long — kale can go from crisp to burnt within a minute once it's ready; watch closely near the end.

05Storage & leftovers

Pantry

Airtight container, up to 2 days, though best eaten the day they're made.

Freezer

Not recommended - kale chips lose their crispness completely.

Re-crisping

A few minutes in a low oven can revive slightly soft chips.

More About This Recipe

06Ingredient notes

Kale. Tougher, more mature leaves crisp up better than young, tender ones, which can end up chewy rather than crunchy.

Olive oil. Just enough to lightly coat every leaf - too much makes the chips greasy rather than crisp.

Salt. Flaky sea salt gives a better texture and burst of flavour than fine table salt.

07Troubleshooting

Chips are soggy, not crisp. Almost always leftover moisture on the leaves or overcrowding the tray - dry thoroughly and spread in a single layer.
Chips have burnt edges. Oven is too hot, or they've been left in too long - lower the temperature and watch closely in the final few minutes.
Chips go soft after cooling. Normal within a day or two - a quick reheat in a low oven brings the crispness back.
Uneven crisping. Some leaves are thicker than others - tear pieces to a similar size for more even results.

Frequently Asked Questions

Why does the kale need to be dried thoroughly first?

This is critical - any residual water on the leaves steams them in the oven instead of crisping them, leaving you with soggy rather than crunchy chips.

Why bake at a low temperature?

A higher heat browns and burns the edges before the leaves have crisped all the way through - low and slow gives a more even, reliable crunch.

Can I use a different oil?

Yes - avocado oil or melted coconut oil both work well in place of olive oil.

Why season with salt after baking rather than before?

Salting before baking draws moisture out of the leaves, which can make the chips soggy - salting straight after keeps them crisp.