Crispy Oven-Baked Kale Chips

Method

1. 1

   Step 1

   Heat the oven to 150 °C (140 °C fan) with a rack in the middle, and line a large baking tray with baking paper.

2. 2

   Step 2

   Wash the kale just before using it: rinse the leaves under clean, cool running water, gently rubbing the curly folds where soil can hide, then drain.

3. 3

   Step 3

   Dry the leaves completely — this is the step that makes or breaks the chips. Spin them in a salad spinner, then pat them between clean towels and, if needed, leave them spread out for 10 minutes to air-dry. They must be bone-dry, or they will steam instead of crisping.

4. 4

   Step 4

   Strip the leaves from the thick stems and tear them into large pieces, about 5–6 cm, as they shrink a lot in the oven. Keep the stems for a soup or a sauté.

5. 5

   Step 5

   Put the leaves in a large bowl, drizzle over the olive oil and gently rub it in for about 30 seconds, until every piece is lightly and evenly coated — glossy, not dripping.

6. 6

   Step 6

   Spread the leaves on the tray in a single layer, without overlapping. If they don’t fit, use a second tray rather than crowding them.

7. 7

   Step 7

   Bake for 15–20 minutes, rotating the tray halfway. Start checking at 12 minutes and lift out any pieces that are already crisp. The chips are ready when they are crisp, dark green and just starting to brown at the edges. Watch the last minutes closely: they go from crisp to burnt and bitter very quickly.

   Tip: Ovens vary a lot; in a hot-running oven 12–15 minutes may be enough.

8. 8

   Step 8

   Sprinkle the chips with the salt (and sumac or paprika, if using) while they are still warm, then leave them on the tray for 5 minutes — they crisp further as they cool.

Cooking tips

• Bone-dry leaves are the secret to crunch: any leftover moisture makes the chips chewy.
• A little oil goes a long way; too much makes the chips greasy and soggy.
• A low oven dries the leaves evenly without scorching them.
• This recipe uses 100 g of the bag; the remaining 150 g is just right for kale tabbouleh.

Storage & leftovers

Kale chips are best eaten within a few hours of baking, as they absorb moisture and soften. If you have leftovers, let them cool completely, then refrigerate them in an airtight container within 2 hours and eat within 3–4 days. To re-crisp, spread them on a tray and warm at 150 °C for 3–5 minutes, then let them cool before eating. Keep any unused raw kale unwashed, in its bag, in the crisper drawer at 0–4 °C.