Kale chips

Total 20 mins

If you are looking for a flavour-packed alternative to classic crisps, this crispy topped kale recipe is exactly what your guests will adore. Oven-baked until curled and crunchy, these dark green leaves are crowned with delicate Parma ham, Castello® Creamy White, cress, and wood sorrel, delivering a striking contrast of creamy, peppery, citrusy flavours and crisp and tender textures. Served warm, this recipe quickly becomes a staple for any social gathering, offering a touch of opulence in every crunch.

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Ingredients

12 leaves of lacinato kale (can be replaced with green or Savoy kale)
2 tbsp olive oil
6 slices of parma ham
1 small tray of cress
wood sorrel
salt
pepper

Preparation

Preheat the oven to 180°C.

Rinse the kale. For a neater presentation, use a round cutter to shape the leaves into circles.

Toss the kale with olive oil, salt, and pepper.

Put the leaves on a baking tray and bake for about 10 minutes.

Top each kale crisp with half a slice of Parma ham, a small piece of Castello® Creamy White, some cress, and a good amount of wood sorrel.

Sprinkle with salt and pepper just before serving.

Tips & Tricks

Remove the thick stems from the kale before baking, as they stay tough and noticeably more bitter than the leaves; just hold the base of the stem firmly and strip the leaf away with your other hand, or use a knife to cut along both sides of the stem and discard it.

Tips & Tricks

While lacinato kale offers broad, flat leaves that bake evenly and hold toppings well, green or Savoy kale can also be used. Their frilled texture tends to crisp faster at the edges, so watch them closely during the final minutes in the oven and make sure to remove any pieces that are done earlier.

Tips & Tricks

Place the kale leaves flat on the tray in a single layer, ensuring they are not piled on top of one another. Giving them space allows the heat to circulate and helps them crisp evenly rather than steaming.

FAQ: Questions about kale crisps

There is a great deal of joy to be found in making your own kale crisps, especially when they turn out so light and flavourful. If you are looking for guidance on maintaining their crunch or preparing them in an air fryer, the following details will be very helpful. So, before getting started, have a look below and find answers to some of the most commonly asked questions about this crispy snack.

  • What do kale crisps taste like?

    Kale crisps have a light, crisp texture with a flavour that starts slightly bitter and earthy. Baking them with olive oil softens the bitterness and brings out a deeper, more rounded taste, closer to toasted greens. In this recipe for kale crisps, the toppings add savoury saltiness from the Parma ham and a mild, creamy richness from the cheese.

  • Why are my kale crisps so bitter?

    A slightly bitter taste in the kale crisps is normal, as kale naturally contains bitter compounds, particularly in the stems. If the stems are not removed, the flavour can become more pronounced. Overbaking or exposing the leaves to excessive heat can also intensify bitterness. Make sure the leaves are lightly but evenly coated in olive oil, as this helps soften the bitter notes, and choosing younger, tender kale can also result in a milder flavour.

  • How to make kale crisps in an air fryer?

    To make kale crisps in the air fryer, start by washing and drying the leaves thoroughly, then remove the thick stems and toss lightly with olive oil. Arrange the leaves in a single layer in the air fryer basket, then air fry at 180°C for 4–6 minutes, shaking the basket halfway through, until the leaves are crisp. Keep a close eye on them, as they can darken quickly.

  • What to serve with kale crisps?

    Serve the kale crisps as part of a snack or sharing spread with cured meats, cheeses, olives, and toasted nuts. They also pair well with bruschetta, crostini, or savoury pastries, which add contrast and freshness. You can also pair them with simple mains or brunch dishes such as grilled cheese sandwiches, croque madame, or soft egg dishes.

  • How should I store kale crisps to keep them crispy?

    To keep kale crisps crispy, store them plain and fully cooled in an airtight container at room temperature. The toppings should be kept separately in the fridge until you are ready to serve. Assemble the crisps shortly before placing them on the table. If they are already topped, they should be eaten straight away, as moisture from the cheese will make them lose their crispness.

  • How long do kale crisps last?

    Plain kale crisps will last for 1–2 days when stored in an airtight container at room temperature in a dry place. If the plain crisps lose some of their crispness, a short time in the oven can help restore them. However, once finished with the toppings, they should be eaten immediately, as the added ingredients will soften the leaves.

  • Can you freeze kale crisps?

    No, freezing kale crisps is not recommended. The freezing and thawing process creates moisture, which causes the leaves to lose their crispness and become soft. For the best result, store them in an airtight container at room temperature and enjoy them within a couple of days.

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Share the moment with baked kale crisps

These kale crisps are made for sharing, thanks to their light texture and satisfying crunch. A short time in the oven is all it takes to turn the leaves crisp and curled, with olive oil helping each piece to roast evenly. Once out of the oven, they are crowned with slices of salty Parma ham and Castello® Creamy White, while fresh cress and wood sorrel add a bright, peppery finish. This contrast between warm, crisp kale and cool, creamy toppings makes these crisps unbelievably enjoyable.

Topped with creamy white cheese and delicate, slightly salty Parma ham

This is where these kale crisps stop pretending to be modest. Castello® Creamy White brings a smooth, gently tangy richness that softens the crisp kale and rounds out its natural bitterness. As it meets the warm leaves, the cheese relaxes slightly, becoming even more luscious without losing its shape. Parma ham adds the finishing savoury note; thin, delicate slices drape easily over the crisps, delivering a prominent, salty intensity that cuts through the creaminess of the cheese – an easy kale upgrade with plenty of appeal.

The perfect gourmet snack for dinner parties

Hosting an elegant dinner party becomes a much more relaxed affair when you have a tray of these kale crisps to offer your guests. Their alluring presentation ensures they are the first thing anyone notices when entering the room, especially when you set them out as part of a gourmet spread alongside bowls of olives, almonds, stuffed dates, and a classic charcuterie board. And with rye bread avocado bruschetta, Cheddar crostini and blue cheese canapés placed nearby, you have a spectacular table ready for an evening of entertaining.

What makes them even more appealing for a dinner party is the timing. The kale crisps bake quickly, and the finishing touches require little more than a steady hand and a few moments of assembly. That means you can concentrate on setting the table, lighting candles, and putting the final details in place, and within 20 minutes, you have a superb addition to your dinner party.

Easy ways to elevate your kale crisps

Elevate these humble kale crisps with only a few extra additions.

Before roasting the kale, coat the leaves with a mix of sweet paprika and a pinch of cayenne for subtle warmth and a hint of heat. Alternatively, ground cumin and coriander seeds offer a wonderful aromatic depth – but remember to season lightly, as too much spice can darken quickly and turn bitter before the kale has time to crisp.

A touch of sweetness is also a brilliant way to play with the flavours, as it provides a sharp contrast to the creamy cheese and salty Parma ham. Honey, balsamic glaze, or a little apricot jam will create a concentrated, floral sweetness, or for more brightness, thin slices of pear add a juicy and softly sweet note, while pomegranate seeds provide a nice pop with tart undertones. Finish with a light drizzle of truffle oil or a few shavings of black truffle to enhance the savoury, earthy notes.

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