Spiced kale crisps

Spiced kale crisps

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(16 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4-6 as a snack
Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven

Nutrition and extra info

Nutrition: per serving (6)

  • kcal22
  • fat1g
  • saturates0g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0.1g
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  • 100g chunky chopped kale, or kale leaves, tough stalks removed (weight without stalks)



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 heaped tsp ras el hanout


  1. Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

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Comments, questions and tips

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Cynthia Price's picture
Cynthia Price
20th Feb, 2020
Milly Heaven's picture
Milly Heaven
4th Jan, 2020
Really does work, I reduced the cooking time based on the size of the kale piece but amazing!
3rd Jul, 2018
These are really easy and really tasty. I slightly overdid the sea salt so next time will do a tiny sprinkle at the beginning and top up at the end if the smaller, crispy kale still needs it...
16th Sep, 2017
These are amazing!
6th Aug, 2015
I have just been diagnosed with an iron deficiency and was told to eat more green leafy veg. Plus there was a gut of kale at the allotment.... so I decided to try these. I used a level teaspoon of harissa paste, as I didn't have any ras el hanout. I also used the 'low salt' rather than 'normal' salt. I was really pleased with the result and I will definitely cook these again.
12th Jan, 2015
I tried these and they were delicious! I made it with coriander, turmeric, sea salt and black pepper and when it was cooked I sprinkled a teaspoon of brown sugar (22 cals) over it and it tasted a lot like Chinese style seaweed. Really good recipe but they can burn really quickly, so keep an eye on them, took me a couple of tries to figure out how long to cook it for in my oven.
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19th Jan, 2016
Try moving them around a little mid-way through cooking. I found the ones in the middle to be a little soft still, after 25 minutes at 130C (Fan).
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