📍 Where this dish comes from: Galway · Latin Quarter / Spanish Arch
Discover the history of this region →
Discover the history of this region →
Crispy, oven-baked kale leaves seasoned simply with olive oil and flaky sea salt — the same hearty green found in colcannon, turned into a nearly carb-free, endlessly snackable chip.
What You’ll Need
Servings: 4 servings
Calories: 70kcal
Ingredients
- 1 large bunch curly kale stems removed and torn into chip-sized pieces
- 2 tbsp olive oil
- 1/2 tsp flaky sea salt
- 1/4 tsp garlic powder (optional)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Wash the kale thoroughly and dry it completely — excess moisture is the biggest reason kale chips turn soggy instead of crisp.
- Toss the torn kale pieces with olive oil, making sure each piece is lightly and evenly coated.
- Spread the kale in a single layer on the baking sheet, without overlapping.
- Bake for 18-22 minutes, checking at the 15-minute mark, until the edges are crisp but not browned.
- Remove from the oven, sprinkle immediately with sea salt and garlic powder if using, and let cool for 2-3 minutes — they crisp up further as they cool.
Nutrition
Serving: 1serving | Calories: 70kcal | Protein: 2g | Fat: 7g
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Health Benefits
- Kale replaces high-carb chips with an equally crunchy, nearly zero-carb alternative.
- Olive oil provides just enough fat to keep this a satisfying snack.