Cheesy Kale Crisps

Cheesy Kale Crisps

SERVES: 2 | PREP TIME: 5 min | COOK TIME: 30 min

Kale lives up to its superstar nutritional status, rich in Vitamin A, C and K. These cheesy crisps are not only packed with goodness, but they are really tasty and delicious. Cooking them on a low heat allows them to develop a delightful crispy crunch and avoid burning so don’t be tempted to rush it. Sometimes, I simply use sea salt and a little paprika to season but this cheesy option has a spicy kick and makes a great snack.



200g Kale
1 tbsp olive oil
Parmesan (grated)
2 tbsps cashew nuts
2 tbsps sunflower seeds
1 tsp garlic salt
1 tsp cayenne pepper
Sea salt flakes and pepper


1. Preheat the oven to 150’c and line a baking tray with grease-proof paper.

2. Remove any large stalks from the kale, tearing the leaves into smaller pieces. Wash and dry thoroughly, or place in a salad spinner. Dry leaves are needed for crispier crunch.

3. Add the seasoning ingredients to a blender for a quick blitz until you have a powder. (You can chop the cashew nuts finely and mix in a bowl with the other ingredients if you don’t have a blender).

4. Add the kale to a large bowl and add the olive oil. Massage the leaves really well until everything has been evenly coated, toss the seasoning mix through the leaves and stir through the grated parmesan.

5. Spread the kale in a single layer on the baking tray, ensure the leaves are not overlapping and place in the oven for 30mins, turning halfway through. Remove from the oven and leave for 3 minutes before serving, with some extra grated parmesan.


Recipe by Founded Nutrition. @founded_nutrition