Kale Crisps

Most of the time we don’t need snacks on SAF as our healthy fat filled meals keep us full to the next meal, however sometimes we fancy a salty snack. These crisps are a perfect way to indulge without slipping off the wagon. We’ve tried salty and spicy paprika but you could get creative with your toppings, maybe try a drizzle of balsamic vinegar or a sprinkle of grated parmesan.

Serves 2


  • 150 g Kale
  • Salt
  • 2 tbsp Olive oil
  • ½ Smoked Paprika (optional)
  • Pinch of cinnamon (optional)
  1. Preheat the oven to 190 degrees.
  2. Rip the kale into small bite sized pieces. Discard any woody stalks.
  3. Wash and dry thoroughly. The drier the kale the crispier your crisps will be.
  4. Drizzle the olive oil over the kale and massage into the leaves.
  5. Lay out on a baking tin and roast for 10 minutes. Toss the crisps after 5 minutes.
  6. Remove from the oven. Your kale should be crisp but not blackened.
  7. Toss in a generous pinch of salt.
  8. If you want more flavour, sprinkle in the paprika and cinnamon for a smoky flavour crisp.
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