This is the sort of thing I make when I want something quick that works without much effort. Once the kale is properly dried, it’s just a case of getting it into the oven and leaving it alone for a few minutes. It’s simple, light, and easy to adjust depending on how you want to season it.
Why this recipe works
- Very quick to prepare
- Minimal ingredients
- Good texture when done properly
- Easy to customise
Oven‑Baked Crispy Kale
Oven-baked kale leaves cooked until crisp, designed as a quick, low-effort snack or side.
- 150 g kale (stems removed, torn into pieces)
- 1 –2 tbsp olive oil (15–30 ml)
- Sea salt (to taste)
Preheat oven
- Preheat to 180°C
- Line a tray with baking paper
Dry thoroughly
- Wash kale, then dry well (spin or pat dry)
- Ensure no moisture remains
Coat
- Place kale on tray
- Drizzle with olive oil
- Toss to coat evenly
Bake
- Bake for 12–20 minutes
- Check at 12 minutes
Variations & substitutions
- Mix salt with Cajun or Creole seasoning
- Add chilli flakes for heat
- Use less oil for a lighter version
Storage & leftovers
Best eaten immediately, it loses crispness quickly, and no ones like soggy kale!