Kale is very nutritious and in season now.  Kale crisps are very delicious and yet so easy to make.  The key is not to have any water on the leaves; if there is any moisture they will just wilt in the oven (if I remember, I  wash the leaves  the night before and then leave them on the side on a clean tea towel to dry.

They are super easy to make and healthier and cheaper than the ones you can buy.

For a generous bowl – 

Half a bag of Kale (it goes to nothing when the water has evaporated)

Olive oil (spray if you have it), otherwise one dessert spoon

1/2 teaspoon sea salt

Pepper (optional)

Option flavourings – you could try any of the following:

1/2 tsp chipotle powder

1/2 tsp chilli powder

1/2 tsp Chinese spice blend

1/2 tsp mexican spice blend

You can sprinkle more if you want a stronger flavour, just taste them and see as some spices are stronger than others

Warming mix of – 1/4 tsp turmeric,1/4 tsp ground cumin, 1/4 tsp ground coriander


Preheat  oven to 140C / Gas 1. I just use the baking try but most recipes say to line a baking tray with baking parchment.

Remove and large thick stems. Wash and thoroughly dry kale with a salad spinner if you have one.  Drizzle  olive oil on tray and warm in oven then massage the kale with olive oil and sprinkle with seasoning salt.  Or just spray the kale with an olive oil spray and massage into leaves.

Spread the Kale out on a baking tray and transfer to the oven for 8-14 mins until just crisp.   Some leaves may crisp quicker than others, you can take those out then carry on cooking the rest until crisp – I tend to eat those ones!  See if any more seasoning is needed.   You can eat them straight away or store in an airtight tin.