Simple Kale Crisps


It’s a lazy, hazy Sunday afternoon and i’ve just watched my two little ones devour a bowl of home grown kale crisps with gusto. After pottering around the garden and cutting back our beautiful kale and rosemary plants we tasked ourselves with creating a new flavour of our favourite savoury snack and they turned out too delicious not to share.

We have made kale crisps many times both with oil and without. I find that home grown leaves are more tender and lend themselves better to a touch of oil. However, shop bought seems to cope pretty well without oil. Trial and error will help you find your favourite approach. If you’d like our original kale crisp recipe for a simple salted flavour then follow this link.

Below is a super yummy recipe for a cheese and onion style flavour with a hint of rosemary.

Ingredients (serves 2-4)

  • 1 large bunch of kale

  • 1 tbsp nutritional yeast

  • 1 tsp onion granules

  • 1 tbsp fresh rosemary

  • 1 tsp umami seaweed salt (or salt of preference)

  • drizzle of olive oil


  1. Preheat the oven Gas Mark 2/300F

  2. Finely chop up your rosemary (you can use dried if you prefer) and grind up your other flavours then mix together with your rosemary and set aside.

  3. Lightly grease your baking trays.

  4. Wash and thoroughly dry your kale leaves.

  5. Remove the stalks.

  6. Rub around your oiled tray and season with your flavour mix.

  7. Bake in the oven for between 20 and 30 miniutes. (Home grown and tender leaves cook quicker than the more robust versions.)

Happy Sunday beautiful people! I am wishing you an abundance of health, vitality and love. 💕

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