Spicy Kale Crisps


Pre-heat the oven to 130C, 300F, Gas Mark 2.


Line a large baking tray with baking parchment.


Wash the kale leaves and dry thoroughly.


Place the leaves in a large bowl, tearing any large leaves into smaller pieces. Spray over some rapeseed oil, then rub it into the kale leaves until evenly coated.


Sprinkle over the ground cumin and mix well.


Place the leaves onto the tray making sure they are not stuck to each other.


Bake for 20 mins or until crisp but still green, then leave to cool for a few mins.


TIP: swap the cumin for chili powder for a different spicier flavour

Serves 2 as a snack
Prep time: 5 minutes
Cooking time: 20 minutes

Per portion

Calories: 19

Fat: 1.8g

Saturates: 0.1g

Carbs: 0.4g

 of which sugars: 0.4g

Fibre: 0.6g

Protein: 1.4g

Salt: 0.4g


  • 60g Kale leaves with stalks removed, and discarded

  • Rapeseed oil spray

  • 1 tsp ground cumin

Vegan friendly

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© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.