Riverford Wicked Leeks
Kale chips recipe image

Print Kale chips

Oven-baked kale chips are a super-easy, crisp and salty snack or side – and chockful of vitamin A, C and calcium. These are very adaptable: toss with paprika, cayenne, lemon zest, Parmesan, red wine vinegar etc before baking – though perhaps not all at the same time!


  • Small bunch curly kale leaves, washed & thoroughly dried, stripped from stalks & torn into pieces
  • Olive oil
  • Fine sea salt


  1. Preheat oven to 190˚C/Gas 5. Lay a sheet of greaseproof paper on a non-stick baking tray.
  2. Toss the kale leaves in just a little oil, barely enough to coat.
  3. Lay the leaves on the tray in a single layer and gently press them as flat as you can on the baking tray, so they crisp up. Sprinkle with sea salt.
  4. Bake for 6-10 minutes, depending on your oven, until they are crispy and just starting to turn brown at the edges. You’ll need to keep a good eye on them.
  5. Remove and eat immediately; they will keep for a little while in an airtight tub but will start to lose their crispness very quickly, so are best eaten straightaway.
want to cook with fresh ingredients? try one of our award winning veg boxes