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They’re crisps Jim, but not as we know them

kale crisp

Much like the self-defeating act of ordering a diet coke with your whopper meal, the concept of ‘healthy crisps’ can seem a little oxymoronic. But you’re going have to trust us when we say Chef Alice’s Kale Crisps come with full brownie points.

Kale’s natural curly leaves combined with a touch of salt and a drizzle olive oil make for the most delicious pre­-dinner snack. Feel free to douse them in lashings of smug too, that’s how healthy they are.

You will need:

● A large bunch of kale. Washed and left to dry

● 1 tbsp olive oil

● 1 tsp salt

● 1 tsp brown sugar (optional)

For the yoghurt dip:

● 100ml natural yoghurt

● 1 tsp ground cumin

● 1 tbsp runny honey

● 1 tbsp tahini paste

Make Them!

Preheat the oven to 180C/350F/Gas4

Cut the kale leaves up into crisp­sized morsels and discard the stalks

Place them in a bowl with the olive oil, salt and sugar and mix well with your hands

Lay them out on a baking tray in a single layer and bake for 25mins, until they are crispy but still

green in colour

For the dip ­ mix all the ingredients together :)

kale crisps

Kale crisps taste a bit like that deep-fried crispy seaweed you get in Chinese restaurants, only they’re actually good for you. Win.