crispy kale chips

EfEgg free
GfGluten free
NfNut free
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crispy kale chips
Serves 4

If you don’t like kale, please please try these. They are truly delicious. I’m yet to meet a non-kale eater that isn’t converted.


1 bunch purple or green kale

Extra virgin olive oil spray (or extra virgin olive oil)

1 large clove garlic, grated

1 lemon, rind finely grated

1/2 tsp smoked paprika, optional

20 g fresh parmesan, finely grated

Sea salt flakes, to serve


  1. Preheat oven to 180C (160C fan). Line two large oven trays with non-stick baking paper. Remove kale stalks and tear leaves into pieces.
  2. Spray kale liberally with oil spray (or coat each leaf with olive oil). Combine garlic, lemon rind, paprika and parmesan in a bowl. Scatter over kale leaves.
  3. Bake for 10-12 minutes or until just crisp but still bright green. Sprinkle with salt, if liked. Serve.