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Dino Kale Crisps

I was reminded just how delicious these were when I was recipe testing for the BMS Renew collection. Kale chips were radical when they came to the health food scene and I had kind of forgotten about them until now. These shatter with such a satisfying sound and I ate almost a whole batch the day I made them. Try them immediately if you have an abundance of kale in your garden like me, or a wilting bunch in your crisper!

Dino Kale Crisps


  • 1 bunch of dinosaur / black / lacinato kale
  • juice of ½ lemon
  • 1 Tbsp. maple syrup
  • 1 tsp. fine sea salt
  • 1 tsp. tamari
  • 2 Tbsp. cold-pressed olive oil
  • ¼ cup / 30g sesame seeds


  • Preheat oven to 200°F / 100°C.
  • Wash kale thoroughly and spin dry, trying to remove as much water as possible (the drier the leaves are, the crispier they’ll get).
  • Tear kale away from the stem. The, tear each kale leaf into about six or eight pieces
  • Place all ingredients except for the kale into a bowl, whisk together.
  • Add the kale and mix together with your hands, gently massaging the leaves with the dressing.
  • Lay kale out on a cookie sheet or pizza pan and place in oven. Set timer for 30 minutes.
  • At 30 minutes, remove from oven and gently unstick kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy.
  • Allow to cool, then store in an airtight container at room temperature or in the fridge for up to a week.


Serves 2-4