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Kale Crisps Recipe

Kale Crisps Recipe

Leafy green kale is an excellent source of fibre, minerals, and vitamins. These kale crisps from our Nutrition in Culinary Practice online course are very quick, very easy, and will keep for up to a couple of weeks - if you don’t eat them first.


Serves 1-2 as a snack

1 small bunch of kale (approx 100g)
2 tsp olive or coconut oil (if using coconut oil, melt and cool)
1-2 T nutritional yeast
Salt to taste (optional)


  1. Preheat the oven to 180°C (this is for a fan assisted oven).
  2. Rinse the kale and dry thoroughly.
  3. Remove stems, tear or cut into 2 inch or bite sized pieces.
  4. Put the kale into a bowl and toss with the oil to coat.
  5. Add the nutritional yeast and toss lightly to coat the kale.
  6. Arrange on a baking sheet one layer deep and season with salt if you want.
  7. Bake for between 10-15 minutes or until crispy.
  8. Store in an airtight container for up to a couple of weeks.

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