curly kale crisps

  • Yield:

    serves 2
  • Cooking Method:

  • Prep Time:

    3 mins
  • Cook Time:

    30 mins


no allergens
curly kale crisps

These curly kale crisps are a delight, so easy to make, very yummy, a wonderful texture and healthy to boot. The easiest way to describe them is that they are very much like the crispy seaweed I love at our local Chinese restaurant.

Kale is a superfood, rich in calcium which is really important for those of us who don’t eat or drink dairy. Baked this way the kale is crunchy and crispy, if you do eat fish it would work well as a side dish as the texture would contrast beautifully.


  • 200g curly kale (it shrinks pretty radically as it cooks)
  • 2 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • good grinding of black pepper (I like LOTS)
  • little grind of salt


  1. Preheat your oven to 100°C (fan oven) 110°C for other ovens

    curly kale crisps
    torn up curly kale

  2. Prepare your curly kale by de-ribbing it and tearing it into smallish pieces if necessary (see photo) A lot of shops sell it pre-torn, but if you grow your own you'll need to tear it up like I did.

  3. In a large bowl combine your seasoning: the olive oil, vinegar, pepper and salt. If you prefer skip the vinegar and add some cayenne pepper instead, or your own seasoning preference.

  4. Dump all the curly kale into the bowl and mix it up with your hands until all the curly kale is coated in your seasoning.

  5. Spread the kale over your baking trays (I used 3 trays for this amount) making sure that there is no overlap, but all the curly kale is just a single layer

  6. Pop into the oven for half an hour – it should be crisp when it comes out

  7. Dump the lot into a bowl and get munching! Or pop into a side dish to serve with your dinner


Let us know how you season yours 🙂 share your kale recipes below.

I love these crispy kale crisps instead of popcorn when we watch a film.