Serves 1 (with leftovers)

  • 100g (ish) cavolo nero
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast flakes
  • 1 tsp garlic granules
  • Pinch of salt

The recipe

These are packed full of nutrients – particularly B vitamins, which can be depleted during periods of stress (hello, lockdown!) The nutritional yeast (don’t knock it til you’ve tried it) is a vegan source of vitamin B12. Crunchy and a little bit salty, I find these crisps great for satisfying cravings.

Serves 2


  • Set oven to 190c fan
  • Cut away the leaves from the cavolo nero stalk, roughly chop the leaves and wash well. Save the stalks to add to a stock!
  • Pat the cavolo nero leaves dry and then massage with the olive oil and lay them on a baking tray
  • Add the garlic granules, salt and nutritional yeast, and mix thoroughly so that all the leaves are coated.
  • Put in the oven for 5 minutes, then take out and toss the leaves. Put back in for 3-5 minutes (you need to keep a close eye on them – they burn quickly!)
  • Best enjoyed straight away for maximum crispiness, but they’ll keep in an airtight container for 2 days.