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Recipe: Sea Salt & Paprika Kale Chips

Sea Salt & Paprika Kale Chips

Sea Salt & Paprika Kale Chips

Kale chips. You are starting to worry now aren’t you? You are remembering that I have recently been to the west coast of Canada (British Columbia), and now you are worried that I have gone all – well, west coast – on you?

Don’t worry, I haven’t. You can still expect to see lots of pork belly, Iberico lard, and all lovely, tasty, and yes, fatty things here. For, we are embracing of all things food.

And that includes kale chips.

Kale chips! What am I talking about? Raw food people love them. They dehydrate kale for hours so that they are left with crispy dry kale. I don’t have a dehydrator so I came up with a way of doing these in the oven. They are a fabulous (and quick) sulphurous little snack.

To make these crispy treats, I dress a single layer of kale with a generous splash of extra virgin olive oil. I then sprinkle them with sea salt and smoked Spanish paprika and roast them in a hot oven until crisp. Don’t neglect the salt, they just don’t taste good without it.


Recipe: Sea Salt & Paprika Kale Chips


Kale, as much as you want to make chips from – washed, dried & cut into strips
smoked paprika
sea salt
extra virgin olive oil


Preheat your oven to 180 deg C.

Spread the kale in a single layer on a large oven tray. Don’t be tempted to put more as it just won’t crisp evenly.

Coat in the olive oil, a couple of tablespoons should do it.

Sprinkle with the paprika and sea salt and toss. Don’t be afraid to get your hands dirty.

Roast until crisp – this will take 10 – 12 minutes. Watch carefully as they will burn.

You’re done. Now it is time to eat them. They eat really well hot or cold.




  1. Sometimes I do paprika kale chips but my favourite flavouring for them is soy sauce – it makes them nice and salty.

  2. I flipping love kale, I get so excited when I see it start to come into the shops, I will definately be making these. Do you know how long they last once dehydrated?


    Stephanie @ Riverside Baking

  3. foodstinct says

    Brilliant. Why had I never thought to do this??? I make Pita chips all the time!

  4. Amazing! Have you been to Lardo yet? They’re doing a pizza with squash and cavalo nero at the moment, and the greens go all crispy and delicious in the wood-fired oven.

  5. I’ve been obsessively doing this with kale recently… Husband usually makes a big fuss about eating it, but he is tucking in with gay abandon.
    The paprika is a nice idea – I shall definitely try this next time.

  6. I never really know what to do with Kale. The only traditional German kale dish I know of isn’t my kind of thing. Next time I see kale I won’t let it keep sitting on the shelf. Thanks for the fun idea of kale chips.

  7. vanessa gellard says

    Love this recipe. Love kale, always looking for different things to do with it. So much available in the shops from local sources at this time of year. Yum.

  8. Kale is my favourite autumn veggie at the moment, along with chard and also Beetroot…….this is a fab way to serve it and I also love the sea salt too……very clever! On my must make list and I will even chuck a gammon steak in a pan to go with it! Karen

  9. Pingback: Recipe: Spaghetti with Tomato, Calabrian Chilli, Rosemary & Kale |

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