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Are you looking for a healthy snack with lots of fibre and nutrients? Then you have to try this simple recipe for crispy kale chips.

Yes, raw kale is more bioavailable to your body than cooked kale but putting it in a smoothie isn't the only answer. You can still benefit from the many vitamins and minerals kale contains when heated, just don't let it get too crispy in the oven!

PREP + COOK TIME: 20mins


1 Bunch of Kale

1 Lemon, halved

1 - 2 tsp of Ground Mustard

2 tbsp of Avocado or Coconut oil

1 - 2 tsp. of Sea Salt

Pinch of chilli flakes



To start, preheat your oven to 400-425 degrees Fahrenheit.

Wash and peel the leaves from the spine of the kale. Rip them into bite sized portions as you do this. Pat dry or spin the leaves and compost the spines. Lay the kale flat on a baking sheet with parchment paper.

Mix the half lemon, the ground mustard, oil and sea salt into a bowl.

Pour the mixture over the kale, covering the leaves and using your hands as needed.

Place it in the oven for approx. 4 - 6 minutes. Flip the kale at this point and check to see the leaves are turning bright green. Place them back in the oven and check on them in 2 - 4 minutes. They burn quickly and oven strengths vary so monitor them closely once they are flipped and use caution.

Cooked kale chips
Kale chips ready to eat.

Remove them from the oven and let them cool. They should be bright green, turning brown and crispy.

The oil will have cooked them into chips or at least made them a palatable way to eat kale.

Pair this with a small amount of your favourite nut or seed for a healthy snack on the go!

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