Crunchy kale crisps make a tremendously healthy snack and make an ideal alternative to conventional processed snack foods and crisps. The trick is to make a thick batter to coat the kale pieces in. You can make these in the oven or use a dehydrator if you have one. Once dried thoroughly they will keep well in an airtight container for 3-4 days.

Salted Vinegar and Onion Kale Chips


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – 8

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  1. Blend all the ingredients except the kale until thick. Add a little more water if needed.
  2. Place the kale in a bowl and pour over the sauce. Massage thoroughly with your hands.
  3. Place on a special teflex sheet and dehydrate for 4-6 hours. Then flip over the kale and place on the mesh sheet and dehydrate for a further 6-8 hours until crisp.
  4. For an oven baked version. Preheat the oven to 150C. Place the kale on a lined baking tray and bake for 15-20 minutes. Carefully turn them over and cook for a further 5 minutes.
  5. Cool if cooking in the oven then store in an airtight container.

Calories per serving 82kcal, Protein 4.2g, Carbohydrates 4.7g, sugars 2.6g, Total Fat 5.1, saturates 1g

Did you Know?

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75g cashew nuts (ideally soaked for 2 hours)

1 shallot, chopped

2tbsp nutritional yeast flakes

½ tsp garlic salt

4 soft large dates, chopped

2tbsp lemon juice

2tbsp water

2tbsp apple cider vinegar

250g Bag of chopped Kale