Roast kale crisps with cayenne and seaweed salt
Waitrose and Partners

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

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


  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.


Typical values per serving when made using specific products in recipe


510kJ/ 123kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating