Kale and beetroot crisps

beetroot and kale crisps

These kale and beetroot crisps are the ultimate healthy 'cheat' snack and are ideal for satisfying those afternoon cravings. A delicious healthy alternative to a bag of crisps.

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 6 people


  • 100g kale leaves, thick stems removed
  • 1 beetroot, peeled
  • 2 tsp extra-virgin olive oil
  • sea salt, optional


Preheat the oven to gas 1, 140°C, fan 120°C. Tear the kale leaves into uniform-sized pieces. Using a mandoline slicer, vegetable peeler or very sharp knife, slice the beetroot as thinly as possible.  Lightly oil 2 large, shallow baking trays.

Toss the vegetables together with the remaining oil and spread them out separately on the baking trays. Make sure there is plenty of space around the chips and they are not piled on top of each other. 

Cook in the oven for 15 minutes, turn and cook 10-15 minutes more until crisp. Sprinkle with a little sea salt if liked. Store in an airtight container for up to 3 days.