Kale Chips

02Method

1. Preheat oven to 150C. Wash kale thoroughly and dry completely - important for crispiness.
2. Tear leaves into bite-sized pieces, discarding tough stems.
3. Toss with olive oil, massaging it into the leaves to coat evenly.
4. Spread in a single layer on a baking tray, without overcrowding.
5. 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