Photo of Chilli-spiced kale crisps by WW

Chilli-spiced kale crisps

Points® value
Total Time
15 min
5 min
10 min
Want to eat more greens? Try spiced kale crisps, pepped up with fiery chilli.


Kale, raw

80 g, stems removed and leaves cut into large pieces

Calorie controlled cooking spray

4 spray(s)


¼ teaspoon(s)

Chinese 5 Spice

¾ teaspoon(s), level

Chilli flakes

¾ teaspoon(s), level


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Wash the kale leaves and pat completely dry using kitchen paper – use a salad spinner if you have one. Arrange the dried leaves in a single layer on a large nonstick baking tray and mist all over with cooking spray.
  3. Combine the salt, Chinese five spice and chilli flakes in a small bowl, then scatter over the kale. Massage into the leaves and bake for 8-10 minutes, or until crisp but not too coloured.
  4. Remove from the oven and let stand for 5 minutes to further crisp up. Pile into a small bowl and serve with a little extra salt, if you like.


Use any seasoning mix you like in this recipe – we like: salt and ras el hanout; ground turmeric and ground coriander; and smoked paprika and sea salt flakes.