Krunchy kale crisps recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Kale is coated with oil, sherry vinegar and salt, then baked until crisp. Try them instead of eating salt and vinegar crisps - see if you can stop yourself from eating the whole lot!

276 people made this

IngredientsServes: 2

  • 1 bunch kale
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon sherry vinegar
  • 1 pinch sea salt, to taste

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat an oven to 150 C / Gas 2.
  2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. Wash torn kale pieces and spin dry in a salad spinner or dry with kitchen roll until they are very dry.
  3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces.
  4. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking tray.
  5. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

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Reviews & ratingsAverage global rating:(285)

Reviews in English (206)

I didn't have Sherry vinegar, just olive oil, salt and pepper. It turned out so good. Just make sure your kale is fully dry when you bake it, so it's not soggy when you took it out of the oven.-22 Aug 2012

by mcintyr1

I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and baked them at 250 degrees for 20 minutes. I tried that the next time i made these and they were FANTASTIC.-04 Jan 2011

by Betty

After washing and thoroughly drying kale, I tore into small pieces and placed on cookie sheet. I sprayed with Pam olive oil and sprinkled sea salt over kale, baked in 350 degree oven for 9 minutes, then turned off the oven and left the kale in the oven to continue to crisp. This way it does not brown but stays a beautiful green and tastes delicious. You can keep it in the oven with the door closed for about an hour and it will be perfect.-18 Oct 2010

How to make the perfect kale crisps

The only good thing to come out of the kale cult madness are these crunchy, salty, deliciously rich crisps (or chips). But should you use curly kale or black? Deep-fried or baked? And which seasoning goes best?

The perfect kale crisps. Photograph: Felicity Cloake

The perfect kale crisps. Photograph: Felicity Cloake

Last modified on Tue 9 Jul 2019 09.42 BST

I f, 10 years ago, you had asked food writers to predict the hippest ingredients of the decade, I doubt kale, one of our most ancient vegetables, would have featured on many lists. Coarse and chewy, but helpfully hardy, it was a staple of the peasant diet throughout Europe, and as such was hastily abandoned as soon as something better came along. Indeed, so unfashionable was it until recently that the cultivated variety doesn’t even get a mention in Jane Grigson’s excellent Vegetable Book.

Now? Well, now we can’t move for Keep Calm and Eat Kale phone cases and celebrity selfies in kale-branded sweatshirts. How it happened is a mystery – much as I like the stuff, its thick stems and bitter, faintly ammoniac flavour make it an unlikely star. But one good thing has come out of this madness: kale crisps.

Goop’s kale chips . chewy centres. Photograph: Felicity Cloake

At the risk of destroying a few dreams, I have to tell you that these have little in common with their potato-based counterpart. When Gwyneth Paltrow’s Goop tells you they are “as satisfying as potato chips [she means crisps], but much better for you” and “verifiably the best replacement for potato chip”, they’re lying. Well, apart from the bit about them being better for you, that’s undeniable (indeed, Ella Woodward, of Deliciously fame, even claims that “kale has more nutrients per calorie than anything else”.) If you really fancy cheese and onion, kale isn’t going to hit the spot. But if you’re after a crunchy, salty snack with a delicious, rich flavour, well, keep calm and kale on .

Crispy Garlic Kale Chips

Crispy Garlic Kale Chips have the tasty, satisfying crunch of a chip, but with tons of garlic flavor and made with kale! These homemade kale chips are way better and cheaper than store bought!

Crispy Garlic Kale Chips: VEGAN, VEGETARIAN

Lately, my household has been trying to incorporate some additional healthy snacks into our routine. Easy Homemade Salsa and guacamole (our go-to favorite snacks) are very healthy and good for you, but the accompanying tortilla chips? Not so much. So, a desire to make a healthy snack coupled with my never-ending kitchen experiments resulted in these Crispy Garlic Kale Chips. They’re garlicky, crispy, and delicious. Plus, I love the peppery flavor you get from kale.

I have bought kale chips from my natural grocery store exactly two times. The first time I bought them, I got some kind of spicy ranch flavor. I hated them. I really disliked the spicy ranch “coating” on the kale. I didn’t like the texture or the flavor of those things. I tried to force myself to eat them so they wouldn’t get wasted, but couldn’t do it! Fast forward a year or so later, I either forgot how much I disliked them or figured that if I tried a different brand or flavor, they would be much better. Wrong. The second bag wasn’t any better than the first. I realized, like I do most times I’m eating something, “I can totally make these better!” So I did.

My Crispy Garlic Kale Chips are nothing like the store-bought version these are good! I have to warn you, though, they are dangerously addictive. *Not that I’ve done it*, but I imagine it would be easy to eat the whole sheet pan during the length of a movie?

Fun Fact: I can make these kale chips with organic kale, organic olive oil, organic garlic salt, and organic garlic powder for WAY cheaper than buying a bag of organic kale chips at the grocery store…that aren’t even good!

These kale chips are so easy to make. Simply wash and dry the kale, put it in a gallon-size zipper bag with a little olive oil.

Spread it out on a baking sheet with granulated garlic powder, garlic salt, and black pepper.

Cook until crispy, and you have yourselves a delicious, healthy, garlicky snack…just don’t breathe on anyone.

Zesty Kale Krisps


1 bunch of kale, washed and torn
1/4 cup tahini
2-3 tablespoons tamari
2 tablespoons apple cider vinegar
1/4 cup water
1 clove garlic
1 juice of half a lemon
¼ teaspoon sea salt
2 tablespoons of nutritional yeast (can add more for a “cheesier” flavour!)


Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

In Dehydrator:
Place kale onto a Teflex sheet, and dehydrate for 4 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

Place on parchment paper on a sheet tray, and bake on a low temperature for about 30 minutes. Keep and eye on them and turn them often to make sure they dry evenly.

You can use any variety of Kale for this recipe, however curly kale tends to taste and turn out the best!

It's tempting to speed things up by roasting the kale at a high temperature. But kale leaves burn easily. To achieve a uniform crispness, I find that it's best to bake them at a low temperature for slightly longer.
So instead of baking them for 20 minutes in a 350°F oven, I prefer to bake them in a 325°F oven for about 25 minutes. It takes a while for the kale leaves to become crispy, so you need to be patient. At first, they just wilt. But slowly and gradually, they will crisp up.
Some of them will get crispy faster. So you can start checking on them after 20 minutes and remove the ones that are done to a plate. The very stubborn ones might take as long as 30 minutes to become truly crispy.

That's the beauty of this recipe! Low and slow baking with lots of olive oil, salt, and garlic powder works amazingly well to remove the typical bitterness of the kale.

If you simply baked them in the oven without any seasonings, they would simply taste like kale, only drier. But once generously sprayed with olive oil and well-seasoned, they take on the quality of true chips - crispy, salty, almost addictive (but in a good way).

Kale Chips (a surprisingly easy and delicious veggie!)

Prior to this year I don’t ever recall eating kale before. I even discussed it with a few of my friends, and they also weren’t sure if they had eaten it before either (have you?). I don’t know what it is about the name “kale”, but the sound of it just isn’t appealing for some reason. However, things have changed and since I am trying my best to buy and eat local foods, I decided to go out on a limb and try it!

I first discovered that kale can be substituted for (and even added to) spinach in some recipes like creamed spinach. I of course couldn’t get my daughters to even think about wanting to eat that. But (drum roll, please) when I received this super easy recipe below, courtesy of my husband’s step-mom, not only did my children like it, but they loved it and kept asking for more! I will add that when my daughter first saw this greenish looking dish, just like any 2-yr-old would, she said “I don’t like that” without even trying it. She did follow the rule of trying at least one bite though, and with surprise in her voice she said “I like the kale” and then kept eating it. And I have to agree that I was also surprised how good something with the name “kale” could turn out to be!

If you love this recipe.

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Easy Vegan Paella (1 Pan!)

Easy Vegan Chorizo


  • 5-6 pieces of kale, stems removed and torn into pieces (I used curly kale but any kind will do)
  • 1 cup cooked chickpeas
  • 4 – 5 cloves garlic, roughly chopped or sliced (less if you’re not a garlic fan)
  • 5 – 6 small handfuls of your favorite vegetables, cut into bite sized pieces (I used red onion, carrot, asparagus, cauliflower, broccoli and yellow pepper)
  • 2 – 3 tbsp of oil, divided
  • sea salt and pepper to taste (feel free to season as desired with dill, curry, red pepper flakes, etc)
  • 1/2 cup balsamic vinegar

Ingredients Needed

It doesn't get much easier than this.

  • Fresh Kale - We prefer Curly Kale, which is the one you're most likely to find in your grocery store, but your local farmers market may have some other varieties like Tuscan Kale, Red Russian Kale, or Siberian Kale. This recipe is great for any variety!
  • Olive Oil - A good one like Extra Virgin.
  • Kosher Salt - Or regular table salt, or get fancy and use Pink Himalayan!
  • Nutritional Yeast - This is optional, but it adds a delicious "cheesy" like flavor, but if you don't have it, no problem! They're still delicious!

Ok now to make this the easiest, you need a food dehydrator. There are many out there and we started with this one:

It was great! But then we updated to this dehydrator which is like the Cadillac of Food Dehydrators. If it's in your budget, trust me, you wont regret it!

Crunchy kale crisps

When frying it is important to be careful. Always try to use a temperature controlled deep fat fryer. If you do not have one of these then make sure you use a solid pan and a good thermometer. Remember not to fill the pan more than half full with oil. This is because when you add the kale into the hot oil it will bubble up and you don&rsquot want hot oil pouring over the edge of the pan.

Heat the oil to about 160c.

Mix all the salt and spices together and set aside. Break the kale into manageable size pieces and ensure they are free of dirt. Line a tray with some kitchen towel and have a slotted spoon ready to remove the kale from the oil when it&rsquos done.

You are now ready to start frying. Check the oil is at 160c then add 5 or 6 pieces of kale and allow to fry for 1-2 minutes. When they are crispy remove them and place onto the lined tray. Repeat this with the rest of the kale. When all the kale is cooked remember to turn the fryer off.

Sprinkle the kale with the salt and spice mix, add as much or as little as your taste buds desire. Enjoy!

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