Krispy Kale

It's crispy, it's good and offers nutrients.  A wonderful alternative to chips.  (Seriously, it's good)


What you need:

  • One average to large bunch of fresh kale (fits in produce bag comfortably, with a little room left in bag).
  • Olive oil-one teaspoon (preferably in a spray, but can use pour method).
  • Jorge's Habit Habanero salt, original or garlic-1/4 teaspoon (more or less to taste).
  • cookie sheet (best to cover with foil for easy clean up).
  • Preheated oven to 375 degrees.

What you do:

  1. Rinse and dry kale.  You can let it dry on a towel or air dry in a strainer.  It doesn't need to be completely dry just get most water off.
  2. Remove stems.  The large part of the stems that do not have leaves.
  3. Tear leaves into pieces approximately 4" X 4" some will be smaller and some larger, it's okay they don't need to be perfect.
  4. Place on cookie sheet, spray with oil.  Or sprinkle oil over kale.  Turn or toss kale to coat the olive oil.  If using spray oil no need to measure oil you just need to coat lightly and toss or turn the kale to coat.
  5. Lightly sprinkle Jorge's Habit over kale, sometimes turning the kale pieces to evenly sprinkle salt.
  6. Place in preheated oven, bake in increments of seven minutes (depending on your oven).  Check on kale every seven minutes.  You will need to flip or turn pieces for even cooking.  Also remove kale pieces when they are crispy.  Due to the different sizes they some will be done sooner than others.


The kale doesn't "look" crispy when it is ready.  It keeps a vibrant "fresh" green color.  If some pieces start to turn dark it's okay, still tastes good.  It's best to touch the kale and feel if it's crispy.  

Try to have one layer of kale at a time, it's okay if some overlap or touch.  Just don't pile it all up in the cookie sheet.  You may need to do a couple of batches depending on the size of your cookie sheet.

One bunch of kale looks like a lot at first, it shrinks considerably when it is cooked.  You may want to do two batches!

Keep in container with lid for up to one week. Probably won't last that long though!

Let cool to room temperature completely before covered or stored.  If it is covered to soon it will steam and become chewy.