Sweet chilli kale crisps

I tend to make this recipe as it's the only way my little one will eat kale! I hear that so many parents struggle to convince their kids to try this green, nutrient packed leafy veg. and therefore this quick and super easy recipe may add a little solution to their struggles - after all, kids love crips and the healthy ones are just a bonus!


How to make it: 

  • Preheat oven to 180°C or 160°C fan assisted. Line 2 large baking trays with baking paper.
  • Take out centre stems from kale, cut into small bite size pieces. Combine refined olive oil, paprika, chilli and 2 tsp of erythritol, stevia or xylitol in a large bowl. Add kale leaves and coat in oil mixture. Spread kale out in a single layer on prepared trays.
  • Bake for 12-15 minutes, toss it half way through and continue to bake until kale leafs are crisp. Serve sprinkled with sea salt.
Kale is a great source of Iron, Mg, vitamin C, vitamin B6, Copper, Folate and Phosphorous. It is low in cholesterol and saturated fat. The 1 cup of kale contains more vitamin C than orange itself. Kale is also rich in antioxidants such as Quercentin and Kaempferol which have anti-inflammatory, anti-cancer and blood pressure lowering properties. The consumption of these minerals, vitamins and fibre contained in kale is essential to support our immunity, gastrointestinal and cardiovascular health.
Magdalena Marvell