Recipe: Kale Crisps

 I had heard so many different stories about how these should be made. They burn easily, don’t use salt, definitely use salt and so on. I thought the best thing to do would be to buy a big bag of kale and do some experimenting myself. I did three different batches, with varying levels of salt, dryness and thickness. My conclusion is that you want the kale to be as dry as possible (i.e massage the oil in so that it is well absorbed), but you don’t need to salt it before cooking. And, people are right – they do burn easily! So don’t venture too far once you put them in the oven.


  • handfuls of kale
  • 2 – 3 T oil
  • flaky sea salt


  1. 180° bake.
  2. Wash and dry the kale well.
  3. Tear leaves into bite sized pieces.
  4. Trickle over oil and massage well.
  5. Bake for about 10 minutes, stir and then for a further 5.
  6. Sprinkle with salt.

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