• Snack

  • Difficulty: Simple

  • © The Vegetarian Society

Kale Crisps

These vegetable crisps are low in calories considering the large serving size. You can make these in large batches and store in an airtight container for a few days (but make sure they are completely cooled before storing).

  • Serves 2

  • Preparation 5 mins

  • Cooking 10 mins

Kale Crisps
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Healthy

  • Nut-Free

  • Vegan

  • Wheat-Free


  • 200g fresh or ready-prepared kale
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ¼ tsp salt


  1. Preheat the oven to 180°C / gas mark 4.
  2. Remove the stalks from the kale using scissors or a sharp knife. Fresh kale leaves will give you bigger crisps than the pre-packaged ready sliced variety.
  3. Wash the kale then dry completely (this is really important so use kitchen towel if necessary).
  4. Place the kale in a large mixing bowl with the oil and rub the leaves until coated.
  5. Spread the leaves across a baking tray lined with greaseproof paper being careful not to overlap (you may need to do two batches).
  6. Cook for 10 minutes until the edges have coloured and leaves are crispy. Make sure to keep your eye on them as they will burn very easily.
  7. Remove from the oven and sprinkle with smoked paprika and salt.
Nutrition per serving
  • Calories

    87 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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