Kale Crisps

Kale Crisps
Print Recipe
Kale Crisps
Print Recipe
  • 1 bunch kale any type curly, dino, purple - enough to fill your baking sheet
  • 1 tablespoon olive oil
  • sea salt a pinch or two
  1. Preheat oven to 350°.
  2. After picking your kale (or bringing home), remove stems, rinse it well and spin it dry.
  3. Toss with olive oil and a pinch of sea salt - use your hands to work the oil into the kale.
  4. Place in a single layer on sheet pan. Bake for about 12 - 15 minutes or until crisp - check your first batch carefully to refine your oven time. There is a fine line between burned and perfectly crisp.
  5. Serve immediately. If there is any humidity in the air, they will quickly lose their crunch.
Recipe Notes

More options:

  • Sesame Kale Crisps - toss with olive oil and sesame oil. Sprinkle with sesame seeds and sea salt.
  • Sea Crisps - toss lightly with olive oil, a touch of sesame oil, dulse flakes or my favorite - Bragg sea kelp delight seasoning.
  • Tomato and Kale - cut up sun dried tomatoes in tiny pieces and toss them with the kale. Toss lightly with olive oil, sea salt and oregano.
  • Other flavors to try - wasabi, curry, red pepper flakes, dill, basil, lemon zest and pepper, or bacon.

Know your diet: Not all of these options follow specific dietary restrictions - for example tomatoes and pepper are not AIP friendly.

There is no Nutrition Label for this recipe yet.

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