Kale crisps

Kale crisps

Total: 40 min. | Active: 10 min.
vegan, lactose-free, gluten-free
Nutritional value / portion: 167 kcal
, Fat: 3 g
, Carbohydrate: 2 g
, Protein: 1 g


8 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g washed, prepared kale
2 tbsp olive oil
¼ tsp salt

Lime & curry crisps

1 tsp curry powder
½ lime, rinsed with hot water, dabbed dry, grated zest
a little pepper
½ tbsp dried banana, finely ground

Vanilla & chilli crisps

1 vanilla pod, cut lenghtwise, seeds scratched out
½ lime, rinsed with hot water, dabbed dry, grated zest
¼ tsp chilli flakes
1 tsp ground cane sugar
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How it's done

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Mix the kale, oil and salt, transfer to a baking tray lined with baking paper. Bake for approx. 30 mins. in an oven preheated to 130 °C (convection). Divide into two bowls while still warm.

Lime & curry crisps

Mix the curry powder, lime zest, pepper and banana, season half of the kale crisps with this mixture.

Vanilla & chilli crisps

Combine the vanilla seeds with the remaining ingredients, use this to season the remaining kale crisps.

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