This easy recipe is a great way to get the kids eating kale. Did you know there are two types of kale? Neven Maguire has all the info.


Neven says: "Salty, crispy and addictive, these literally take minutes to prepare and less than 12 minutes to cook. This is a great way to get used to eating kale, even if you think you’re not too keen on it.

"This super-green leaf is a member of the cabbage family and generally comes in two forms: kale, which has smooth, leaves, and curly kale, which has crinkly leaves. Curly is the most common of the two."

  • 1 bunch of kale
  • 1 tbsp olive oil
  • ¼ tsp sea salt


  1. Preheat the oven to 150°C (300°F/gas mark 2). Line two large baking sheets with parchment paper.
  2. Wash the kale and dry it very well. Using a paring knife or kitchen scissors, trim the ribs out of the kale leaves and discard. Cut the remaining kale into pieces, each one roughly 5cm (2in).
  3. Place the kale in a large bowl and drizzle over the olive oil. Toss gently but thoroughly, making sure each piece is well coated.
  4. Arrange on the lined baking sheets in a single layer and sprinkle with the salt. Bake for 8–12 minutes, until just crisp.
  5. Start checking after 8 minutes – it’s important not to overcook the crisps or they’ll burn. I find that some varieties cook faster than others.
  6. Remove from the oven and leave to cool for a minute or two, then tip into a bowl and serve immediately.