American · Snack
Kale Chips
Crisp, paper-thin kale leaves baked with a light coating of olive oil, garlic and smoked paprika until they shatter like a chip. A crunchy, savoury snack with a fraction of the fat of potato crisps.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 23% · Fat 63% · Protein 14%
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Ingredients
For 4 servings- 1 large bunch (about 300 g with stems)Curly kale
- 1 tbsp14 gOlive oil
- 1/2 tspFine sea salt
- 1/2 tspGarlic powder
- 1/2 tspSmoked paprika
- 2 tbsp10 gNutritional yeast (optional)
Steps
- 1
Heat the oven to 150 °C (300 °F) and line two large baking sheets with parchment paper.
- 2
Wash the kale and dry it very thoroughly with a salad spinner and clean towels, as any moisture will stop it crisping.
- 3
Strip the leaves from the tough stems and tear them into chip-sized pieces, about 5 cm across; discard the stems or save them for soup.
- 4
Put the leaves in a large bowl, drizzle over the olive oil and massage it in with your hands until every piece is lightly coated.
- 5
Sprinkle over the salt, garlic powder, smoked paprika and nutritional yeast, if using, and toss to spread evenly.
- 6
Spread the kale in a single layer across both sheets, leaving space between pieces.
- 7
Bake for 10 minutes, then swap and rotate the trays.
- 8
Bake for another 8 to 10 minutes, until the leaves are crisp and dry but still green; watch closely, as they turn bitter if they brown.
- 9
Let the chips cool on the trays for 5 minutes to crisp further, then serve.
Swaps, storage and make-ahead
Swaps
- Use lacinato (Tuscan) kale instead of curly kale for flatter, more even chips that crisp uniformly.
- Swap the smoked paprika for chili flakes or a pinch of cayenne for a spicier version.
- Replace the olive oil with avocado oil or a light spray of cooking oil for a more neutral flavour.
- Skip the nutritional yeast and finish with a little finely grated lemon zest and extra salt if you can't find it.
Storage
Kale chips are best eaten fresh, as they soften quickly. Once completely cool, keep any leftovers in an airtight container at room temperature for 1 to 2 days and re-crisp briefly in a low oven if needed; do not freeze.
Make ahead
Wash, thoroughly dry and tear the kale up to 2 days ahead, then store it wrapped in a dry towel in a bag in the fridge, and mix the seasonings in a small jar so you only need to oil and bake.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (80 g) | Per 100 g | |
|---|---|---|
| Calories | 58 kcal | 73 kcal |
| Protein | 2.3 g | 2.9 g |
| Carbohydrates | 3.7 g | 4.6 g |
| of which sugars | 0.8 g | 1 g |
| Fiber | 3.2 g | 4 g |
| Fat | 4.5 g | 5.6 g |
| of which saturated | 0.6 g | 0.8 g |
| Sodium | 331 mg | 414 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
