Baked kale crisps
Dry leaves crisp; wet leaves steam. Eat the same day for the best crunch.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Sodanie Chea, CC BY 2.0. DetailsHere's how.
- 01
Heat the oven to 150°C. Remove the thick stems, tear the leaves into bite-size pieces, then wash and dry them completely.
- 02
Toss the kale with the olive oil so each piece is lightly coated, and spread it in a single layer on a tray.
- 03
Bake for 10 to 15 minutes, turning once, until crisp. Watch closely near the end, because kale burns quickly.
- 04
Let the crisps cool for 2 minutes and season lightly with salt.
Dry leaves crisp; wet leaves steam. Eat the same day for the best crunch.
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Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 20 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
