Krunchy kale crisps

    50 min

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

    276 people made this

    Serves: 2 

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

    Prep: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 & ratings
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    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


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)