This is the simplest recipe on the site, and possibly the most addictive. Fresh cavolo nero from the garden, torn into pieces, tossed with olive oil, baked until crispy, and hit with flaky salt. Fifteen minutes from picking to eating.
If you grow any kind of brassica — kale, cavolo nero, even the outer leaves of spring greens — this is the recipe that will make you wonder why you ever bothered buying crisps.
What You'll Need
- 1 large bunch cavolo nero (home-grown)
- 1 tbsp olive oil
- Flaky sea salt (Maldon or similar)
Method
- Preheat the oven to 150°C (130°C fan). Wash the cavolo nero and dry it thoroughly — this is the most important step.
- Strip the leaves from the tough central stems. Tear into large, roughly equal pieces. They shrink significantly in the oven.
- Toss the leaves with olive oil in a bowl. Every piece should be lightly coated but not dripping.
- Spread in a single layer on baking trays. Do not overcrowd — the leaves need space for the air to circulate.
- Bake for 10-12 minutes until crisp but not browned. They burn quickly, so check at 8 minutes. Sprinkle with flaky sea salt the moment they come out.
Frequently Asked Questions
Can I use other types of kale instead of cavolo nero?
Yes — curly kale works well too, though it crisps up slightly differently. Cavolo nero (also called Tuscan kale or black cabbage) has longer, flatter leaves that crisp more evenly and have a nuttier flavour. Red Russian kale is another good option. The key is removing the tough central stems regardless of variety.
How long do kale chips keep?
Honestly, they rarely last long enough to find out. If you do manage to save some, store them in an airtight container at room temperature. They should stay crisp for 2-3 days, though they are best eaten within an hour of making them.