• Partnered with
  • Easy
  • Serves 6
  • 10 mins prep
  • 30 mins cook

Baked kale crisps with smoky paprika salt

Baked kale crisps

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.

Ingredients

Baked kale crisps with smoky paprika salt

  • 200 g curly kale leaves, well washed
  • 1 tbsp olive oil
  • 1/4 tsp hot smoked paprika
  • 1 tsp sea salt flakes
  • 1/2 tsp cumin

Steps

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.
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