Waitrose and Partners
Roast kale crisps with cayenne and seaweed salt

Roast kale crisps with cayenne and seaweed salt

Kale crisps! A healthy alternative to potato crisps, these kale crisps are crunchy, salty and spicy in equal measure. Best enjoyed with a chilled beer, if liked.

5 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves2
  • CourseSnack
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • ½ tsp Bart sea salt and seaweed
  • ½ tsp sweet smoked paprika
  • 1 pinch cayenne pepper
  • 150g Pentland Brig kale
  • 1½ tbsp olive oil

Method

  1. Preheat the oven to 180 degrees C, gas mark 4. Put the salt, paprika and cayenne in a pestle and mortar and pound until very fi nely ground. Season with black pepper.

  2. Rinse and drain the kale, patting dry with kitchen paper. Remove the tough central stalks and tear the leaves into 4-5cm pieces. Transfer to a large mixing bowl; add the oil and the spice mixture. Mix well, making sure every leaf is coated.

  3. Spread the kale out on a large baking tray (it needs space to crisp up so use 2 trays if necessary). Bake for 10-12 minutes, or until the leaves are crisp, but not overly coloured, turning with tongs halfway through. Leave to cool and serve with a chilled beer, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

510kJ/ 123kcals

Fat

11.8g

Saturated Fat

1.7g

Carbohydrates

1.5g

Sugars

1g

Fibre

2.4g

Protein

2.8g

Salt

1.1g

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