Modern · Snack · All year
Crispy Kale Chips
4.6 · community
10m
Prep
20m
Cook
Easy
Level
90
Energy
The vegetable that thinks it's a crisp: massaged kale baked low until it shatters, dusted with smoked paprika. Bowl empties suspiciously fast.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowl
Prep checklist
Kale — ribs stripped, big pieces, WASHED AND BONE-DRY
3 steps
Method
1
Massage the dry leaves with oil until every surface gleams thinly — pooled oil makes soggy chips.
Why this works
Bone-dry leaves are 90% of success. Salad-spin, then towel, then trust.
2
Single layer on two trays; bake at 135°C (low and slow — high heat burns the edges before the centers crisp) for 18–22 minutes, rotating once.
20 min — timer available in cooking mode
3
Salt, paprika, and sesame AFTER baking. Eat within hours — kale chips and humidity are enemies.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
Sides
A dipping sauce
Crunchy vegetables
Garnish
A pinch of flaky salt
Chili flakes
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
0
Umami
2
Heat
1
Per serving
Nutrition
90
kcal
3g
protein
8g
carbs
6g
fat
3g
fiber
520mg
sodium
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Your notes
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