Kale Chips


  1. With kitchen scissors or a knife, remove kale leaves from the stems. Tear leaves into bite-sized pieces. Using a salad spinner, dry the kale leaves and set aside. 
  2. Preheat oven to 170°C (150°C fan forced). Line 2 baking trays with baking paper and set aside. 
  3. Into a large mixing bowl, add half the oil, kale pieces, salt and paprika. Add remaining kale leaves.
  4. Mix with hands until kale leaves are completely coated in the seasoning. Layer leaves out on the baking trays, being careful not to overlap them.
  5. Bake in oven for 5 minutes. Remove from oven and carefully turn the leaves over with tongs. Bake for up to a further 5 minutes, checking regularly so as not to burn them. Once they start to dehydrate and crisp, they are ready.

TIP: Store in an airtight container for up to 3 days. You can also experiment with other flavours to season your kale.