If you’ve ever bought a bunch of cavolo nero and wondered what on earth to do with it, make these crispy cavolo nero crisps.
They’re ridiculously simple, take just a few minutes to prepare and turn those dark, leafy greens into something wonderfully crisp and savoury. You won’t regret it! they’re delicious!
I love recipes like this because they make vegetables feel exciting. No complicated ingredients, no long list of instructions — just cavolo nero, a little olive oil, seasoning and an air fryer or oven!
And if you’re anything like me, once you start eating them, you’ll probably wonder why you haven’t been making them for years.
How to Make Cavolo Nero Crisps
The secret to getting really crispy cavolo nero is making sure the leaves are completely dry before they go into the oven.
Start by washing the cavolo nero and removing the tough central stalks. Tear the leaves into smaller pieces and dry them really well.
Add the leaves to a bowl and drizzle with a little olive oil. Massage the oil into the leaves with your hands, making sure they’re lightly coated.
Season with sea salt and your choice of seasoning.
Spread the leaves out in a single layer on a baking tray. Try not to overcrowd them — this helps them crisp rather than steam.
Air-fry or bake until the leaves are dark, crisp and crunchy, keeping a close eye on them towards the end as they can catch quickly.
Leave them for a minute or two to cool, then dig in.
Why You’ll Love These Cavolo Nero Crisps
- Super simple – just a handful of ingredients.
- Crispy and crunchy – a fun way to enjoy leafy greens.
- Quick to make – perfect when you want a savoury snack.
- A great way to use cavolo nero – especially when you have a bunch sitting in the fridge.
- Perfect for snacking – keep them simple or experiment with different seasonings.
My Tips for Really Crispy Kale Chips
Dry your leaves really well. This is probably the most important step. Any excess water will make the leaves steam rather than crisp.
Don’t use too much oil. You only need enough to lightly coat the leaves. Too much can leave them greasy rather than crisp.
Give them space. Spread the leaves into one even layer and avoid piling them on top of each other.
Keep an eye on them. Cavolo nero can go from perfectly crisp to burnt surprisingly quickly.
From My Kitchen to Yours
I love finding little ways to make everyday vegetables more exciting, and this is one of those recipes I’ll keep coming back to. They’re crispy, savoury and completely moreish — the kind of snack that disappears from the tray before you’ve even realised it. Simple food, made a little bit differently!
Ingredients
- 1 large bunch cavolo nero
- 1 tbsp extra virgin olive oil
- ½ tsp celery salt or sea salt
- 1/2 tsp smoked paprika
- Black pepper to taste
Instructions
- Wash the cavolo nero thoroughly and pat the leaves completely dry. This is important for getting them really crispy.
- Remove the tough central stalks and tear the leaves into bite-sized pieces.
- Place the leaves in a large bowl and drizzle over the olive oil. Gently massage the oil into the leaves, making sure they’re lightly coated.
- Sprinkle over the salt, spices and a little black pepper and toss to combine.
- Spread the cavolo nero in a single layer on an air fry tray, or baking tray. Don't overcrowd the leaves. Cook it two batches if you have to!
- Air-fry at 200C for 5 minutes, or oven bake at 200C for 5 minutes, checking regularly towards the end, until the leaves are crisp and crunchy.
- Remove from the air fryer or oven and leave to cool for a couple of minutes. They'll become even crispier as they cool.
Notes
- Make sure the leaves are completely dry before adding the oil.
- Don’t use too much oil — a light coating is all you need.
- Keep the leaves in a single layer so they crisp rather than steam.
- Watch them carefully towards the end as they can burn quickly.
- Try adding smoked paprika, chilli flakes, garlic granules or nutritional yeast for different flavours.
Nutrition
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