Skip to main content

Crispy Kale Recipe: Fat-Free Healthy Snack

I used to help in our family restaurant. I love good food and enjoy thinking up creative ways to cook and use leftovers to avoid food waste.

Learn how to make crispy kale with this no-oil recipe.

Learn how to make crispy kale with this no-oil recipe.

Crunchy, Crispy Kale (No Oil!)

Most crispy kale recipes include frying or baking the leaves using cooking oil in order to crisp them up. It's somewhat quicker to do that, but how nice to have a completely guilt-free snack which has a similar texture and flavour but is entirely fat-free.

Cook Time

Prep timeCook timeReady inYields

10 min

2 hours

2 hours 10 min

1 bowl full

Ingredients

  • 1 kilo kale, chopped into 2-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried crushed chilli seeds
  • 1/2 teaspoon garlic, finely crushed (or use bottled garlic pieces)
  • 1/2 teaspoon garam masala or other spice of your choosing

Spice Adjustments and Options

  • If you are on a low-salt diet, you may wish to leave out the salt altogether or cut down on the amount.
  • If you don't like hot food, you may wish to cut down the number of chilli seeds, but I wouldn't advise cutting them out altogether, as they do add flavour.
  • The garlic is optional, but as it is good for you and adds to the flavour, I would recommend using it.
  • You could replace the garam masala (which is actually a mixture of several spices) with a spice or spices of your choice, such as cinnamon, nutmeg, coriander, cumin, and/or curry powder . . . or you could omit the spice altogether.

Instructions

  1. Wash the kale leaves thoroughly in a strainer, removing any hard stems and any parts which are yellowing or turning black. Then shake off as much water as possible.
  2. Line a large baking tray with silver foil and turn the oven onto the lowest possible heat or on a very slightly higher heat if you want to cook the leaves quicker, but with the extra work of having to check them after 25 minutes and thereafter every 5 or 10 minutes to ensure they don't burn and turn black. (Slower cooking on a lower heat will avoid this problem.)
  3. Cut the leaves into pieces about 2 or 3 inches long. Then spread them out on the lined baking tray.
  4. Sprinkle salt, chilli seeds and garam masala or any other optional spice over the leaves. Then place the loaded tray in the oven for 2 to 3 hours, depending on the temperature.
  5. Remove them when crisp but not burnt black, and tip them into a large bowl to eat hot or cold, according to preference.

Photo Guide

Wash the kale.

Wash the kale.

Ingredients to spice it up

Ingredients to spice it up

Remove the hard stems from the kale leaves.

Remove the hard stems from the kale leaves.

Sprinkle salt and spices over the top.

Sprinkle salt and spices over the top.

Delicious crispy kale leaves, fresh from the oven.

Delicious crispy kale leaves, fresh from the oven.

Crispy kale, ready to serve!

Crispy kale, ready to serve!

Useful Tips About Kale