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Kale crisps


Makes one medium bowl

200g  kale (I usually use black kale cavolo nero)

1/4 tsp  salt 

1/2 tsp smoked paprika or a spice of your choice (optional)

1 tbsp extra virgin olive oil or avocado oil


Heat the oven to 120C.

Strip the kale from its stems in large pieces, and wash well, then dry thoroughly with clean tea towels or a salad spinner.

Put the kale in a large bowl and add the oil.

Massage it into every dimple in the leaves.

Spread out in a single layer on two large baking trays lined with baking parchment

Bake for about 30 minutes, turning the trays around halfway through cooking.

Turn the oven off and use a metal spatula to detach the leaves from the trays.

Sprinkle your preferred seasoning. 

Taste for seasoning and add a little more if necessary then put them back in the oven and leave in there for at least 15 minutes to cool and crisp up further before serving.

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