Super Tongue Tingling Pistachio Kale Crisps

Apr 03, 18
By Inesa Slevaite
Pistachios Recipe Snacking

I don’t know about you but we are stuffed full of chocolate and are all feeling a little sick here at Borna HQ. It’s safe to say our sweet tooth is satisfied and will be for quite awhile. We’ve swapped out our healthy sweet snacks for these Super Kale Crisps today to keep your energy up and to satisfy our savoury tooth. This snack is packed full of pistachio powers and a crunchy kale kick so you can snack without feeling an ounce of guilt.

Makes enough to fill a cereal bowl 


20 Kale leaves
3tbsp Olive Oil or coconut
1tsp Paprika
1/4tsp Ground coriander
1/4tsp Sumac
15g Borna Natural Kernels
Pinch Cumin


♥ Pre-heat the oven to 130°C.

♥ Chop the kale into roughly 2-inch pieces, making sure you remove the large stem that runs through the middle.

♥ Add the paprika, ground coriander, sumac, kernels and cumin into a blender. Blend until the ingredients have mixed evenly and the pistachios are finely chopped.

♥ Mix the chopped kale, oil and spice blend together in an oven proof pan with your hands (or if the pan is hot use spoons). The kale shouldn’t be on top of one another as it will become soggy (and no one likes a soggy crisp). If it is, then transfer half to another pan.

♥ Cook for 15 minutes, turning halfway through.

♥ Once cooked, place the kale crisps on some paper kitchen towels and let them cool for 5 minutes.

♥ If you’re not going to munch on them straight away put the crisps in an airtight container to keep them fresh & crunchy.

If you’re feeling a little sick and sorry for yourself today, just like us, then these kale crisps will definitely perk you up. Show us your delicious creations by using our hashtag #nutsaboutborna.

Emma Langston, Content Writer at Borna Foods

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