Kale Chips — Crispy Not Bitter
Transform humble kale into addictive, crispy chips with this simple recipe. The secret? A good massage and a low, slow bake.
25 min, one pan, feeds 8
Kale Chips — Crispy Not Bitter
Transform humble kale into addictive, crispy chips with this simple recipe. The secret? A good massage and a low, slow bake.
25 min, one pan, feeds 8
Key move
Massage the kale with olive oil to tenderize it and prevent bitterness.
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The Setup
- Large Bowl
- Baking Sheet
- Parchment PaperOptional
The Mise en Place
4Your prep station before cooking begins
The Spice Blend (0/1)
The Pantry (0/1)
The Finish (0/1)
Other (0/1)
Kale chips are soggy.
Make sure the kale is completely dry before massaging with oil.
Kale chips are bitter.
Massaging the kale helps to reduce bitterness. Make sure to massage for at least 2-3 minutes.
Chef's Notes
Tear kale into bite-sized pieces. Larger pieces won't crisp evenly.
Massage kale with oil and salt to break down tough fibers and tenderize.
Ensure kale is fully dry after washing. Excess water leads to soggy chips.
Serve immediately for maximum crispness. They lose their crunch quickly.
The Method
PREHEAT
Preheat oven to 300°F (150°C).
Uneven heating: Hot spots can cause kale to char on one side while remaining raw on the other.
Oven is preheated to the correct temperature.
PREP
Prep aheadWash and thoroughly dry the kale (1 bunch). Remove the tough stems and tear the leaves into bite-sized pieces.
Soggy chips: If the kale is even slightly damp, it will steam instead of crisping in the oven.
Kale is washed, dried, stems removed, and torn into bite-sized pieces.
MASSAGE
In a large bowl, massage the kale (1 bunch) with olive oil (2 tbsp) and sea salt (½ tsp) for 2-3 minutes, until the leaves soften and darken slightly.
Uneven coating: Failing to massage every leaf will result in dry, bitter patches that burn in the oven.
Kale leaves are softened and slightly darkened.
SPREAD
Spread the kale (1 bunch) in a single layer on a baking sheet lined with parchment paper.
Uneven cooking: Overlapping leaves create steam pockets, resulting in soggy patches rather than consistent crunch.
Kale is spread in a single layer on the baking sheet.
BAKE
Time-sensitiveBake for 15-20 minutes, or until the kale (1 bunch) is crispy and slightly browned. Watch carefully to prevent burning.
Rapid burning: Kale goes from crispy to burnt very quickly; check frequently after the 15-minute mark.
Kale chips are crispy and lightly browned.
COOL
Let the kale (1 bunch) chips cool completely on the baking sheet before serving.
Residual steam: Covering the tray while cooling will trap moisture, causing the chips to lose their crispness.
Kale chips are completely cooled.
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