Baked kale crisps with smoky paprika salt

Kale makes a great low-fat, low-cal snack. Sprinkle with whatever spices you fancy – celery salt or a mild chilli powder would both work well.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
Baked kale crisps


Baked kale crisps with smoky paprika salt
  • 200 gram curly kale leaves, well washed
  • 1 tablespoon olive oil
  • 1/4 teaspoon hot smoked paprika
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon cumin


Baked kale crisps with smoky paprika salt
  • 1
    Heat the oven to 150°C fanbake. Cut out the woody stalks from the middle of the kale leaves and discard, then chop the leaves into pieces. Pat the kale completely dry (otherwise it will steam rather than crisp), then put into a large bowl.
  • 2
    Drizzle over olive oil, then toss to coat the kale thoroughly. (Don’t be tempted to add any more oil, as this will also stop the kale from crisping.)
  • 3
    Line one or two baking sheets with baking paper and spread the kale over in a single layer. Bake for 25-30 minutes (swapping the trays halfway if you’re using two and you don’t have a fan oven).
  • 4
    Mix the paprika, salt and cumin together, then sprinkle over the kale.