Kale Krisps

Make your own healthy kale crisps at home with this easy recipe from ex-athlete, Derval O'Rourke. These make a great substitution for normal crisps and are an excellent way to get more greens into your diet.

From the book

The Fit Foodie by
The Fit Foodie
Light and fresh recipes with a focus on fitness
Comforting classics with a nourishing twist
Energy-boosting snacks


I used to be a kale-crisp hater. My logic was this: if I want to eat a bag of crisps, I’ll just buy a bag of crisps. But then I saw kale crisps everywhere and, rather than spend a fortune on a small bag, I figured I’d have a go at making them myself. They are actually really tasty – surprisingly tasty. Now I’m a kale-crisp lover. Could you be one too?

Serves 2


200g kale, tough stalks removed (200g is the weight without stalks)
4 tbsp olive oil
1 tsp chilli flakes (1 tbsp if you want a real kick)
salt and pepper


Preheat the oven to 200°C/400°F/gas 6.

Wash the kale and dry it thoroughly. Tear larger leaves into crisp-sized pieces.

Place the kale in a large mixing bowl. Pour in the oil and toss well. Add the chilli flakes and seasoning and mix well. Spread the kale on a large silicone baking sheet. Bake for 10 minutes or until the crisps become crispy!

Remove the crisps from the oven and allow them to cool slightly on the tray. Season to taste and serve.

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