Crispy kale chips – an easy recipe with 3 ingredients.
Crispy kale chips are incredibly easy to make, and they simply taste so good. You need just 3 ingredients – fresh kale, olive oil and flaky sea salt – and you have the most delicious crispy kale chips with plenty of crunch.
I love serving them as a little snack, but they are at least as good as a topping on smørrebrød (open-faced rye bread sandwiches), starters and main courses. They add crispness, body and a little extra height on top – and they look really pretty too.
I definitely recommend using kale on the stalk and tearing the leaves off in coarse pieces. That way you get lovely large chips that don’t shrink too much during baking. Rinse the kale thoroughly, spin it completely dry in a salad spinner and, if needed, pat it dry with a clean tea towel. The less water left on the leaves, the better the result.
Spread the kale on a baking tray, drizzle with olive oil and sprinkle with flaky sea salt. Toss everything thoroughly so the oil coats all the leaves, then bake until they are light and completely crisp.
Keep a close eye on your kale chips during the last few minutes in the oven. Ovens vary, and the kale shouldn’t go dark, as it can quickly turn bitter. A little colour is fine – but not much.
I think they are at their very best when made fairly shortly before serving. That gives you the best flavour and, not least, the perfect crispness.
Kale Chips – Crispy Kale Crisps
Ingredients
- 8-10 stalks kale
- 2 tbsp olive oil
- Flaky sea salt
Method
- Tear the kale leaves off the stalks in coarse pieces, then rinse and dry them thoroughly – ideally in a salad spinner.
- Spread the kale on a baking tray lined with baking paper, drizzle the oil over the top and sprinkle with flaky sea salt. Toss well with your hands, then spread the kale out across the tray so the leaves don’t overlap too much.
- Bake the kale in a preheated conventional oven (top and bottom heat) at 175°C for about 12-14 minutes. Keep an eye on it during the last few minutes; the kale must not go dark – it won’t taste good if it does.
- Let the kale cool before serving.
Nutrition
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