Servings: 6 · Prep Time: 5 mins · Cooking Time: 12 mins
Total Time: 17 mins

Snacks | Low Carb | Minimal Ingredients

Crisps are so moreish, tasty and easy to eat but very high in saturated fat, salt and other ingredients. Making your own alternatives isn't hard, it just takes a bit of preparation. Kale makes incredible crisps. They are crunchy, hold flavour really well, are very low in carbs and high in nutrition. Perfectly suitable for those balmy nights sitting and chatting with friends or popping in to a Tupperware and taking on the go as a snack.



  • kale (150g)
  • sesame seeds (3 TBSP)
  • olive oil (2 TBSP)
  • sea salt (1 tsp)
  • 1/2 lemon (juice)


Preheat oven to 160�C
Have 2 baking sheets ready
Place kale (chopped in to edible pieces) in to a big mixing bowl and add in the olive oil and lemon juice
With your hands massage the oil and lemon juice in to the leaves until they are all coated
Now sprinkle in the sesame seeds and again toss the kale around to ensure evenly spread all over (you can leave a few back to sprinkle on top before placing in the oven)
On to a baking sheet place half the kale and spread out so that they aren't all on top of each other and if you can, try and make a little space between each kale leaf
Sprinkle remaining sesame seeds on top and sea salt all over
Pop in to the oven for approx 12-14 minutes, until the edges are browning very slightly and the kale's a dark green (keep a close eye on the kale whilst it's cooking as too long and it'll burn very quickly!)
Pop all the kale in to a beautiful bowl and hand around!