Kale Chips

Where This Goes Wrong

Massage the oil into the kale with your hands; it coats the leaves more evenly than tossing.

If some pieces are crisp before others, take those out and return the rest to the oven.

Let the chips cool on the tray for a couple of minutes, since they crisp further as they cool.

Cooking Kale Chips

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1. Heat the oven to 150°C / 300°F (130°C / 265°F fan) and line two baking trays with parchment paper.

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2. Wash the kale and dry it completely, first in a salad spinner or with a clean tea towel, then with paper towels. Tear it into pieces about the size of a large chip.

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3. Toss the kale with the oil, paprika, garlic powder and salt, massaging the oil in with your hands until every piece is lightly coated. Spread the pieces in a single layer on the trays without overlapping.

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4. Bake for 12 to 15 minutes, swapping the trays halfway, until the leaves are crisp and the edges are just turning brown. Cool on the trays for 2 minutes.

   Mark done Start 12 min timer

Storage and Reheating

Best eaten the day they are made. Keep in an airtight container for up to 1 day; they soften as they stand.

Serving Kale Chips

• A bowl of tomato soup
• Hummus
• A handful of nuts

Common Questions About Kale Chips

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.