Spicy coconut kale crisps

These are delicious and a great way to include more kale in your diet. Bear in mind salt is an appetite stimulant if you are managing this area of your nutrition.


2 tsp coconut oil or ghee

200g kale, thick stems removed

Pinch of chili powder or cayenne pepper

1 tsp paprika

¼ - ½ tsp of sea salt


  1. Preheat the oven to fan 150C/Gas mark 3.5. Line a large baking tray with baking parchment and add the oil and place in the oven to melt.
  2. Wash the kale, then pat it dry with a clean tea towel (dry kale makes crispier chips)
  3. Tear the kale leaves into pieces that are just larger than bite-sized.
  4. Remove the hot tray from the oven, add the kale with all the remaining ingredients and using tongs or two forks, toss together until the kale is evenly coated.
  5. Spread the kale evenly over the tray, leaving a little space between the leaves and bake for 25 minutes.
  6. Watch it carefully and remove from the oven as soon as the edges start to brown. Leave to crisp up for 3 minutes before serving.

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