I have spotted kale crisps or chips making the rounds on the internet for a while now and they’ve been on my recipe to do list for a while. And now I’ve finally knocked up a batch I can’t believe I have waited so long! Kale crisps are delicious!
Kale crisps are not really crisps, I mean obviously they’re not as they lack that whole potato and starch thing. But they are indeed crispy. So crispy in fact they almost melt in your mouth.
The kale crisps reminded me of the crispy seaweed you get at your local Chinese takeaway or restaurant. They are crispy, slightly salty and a little bitter, but terribly more-ish.
And …. kale is one of the those superfoods. Kale has a higher concentration of calcium, Vitamin A and Vitamin K, plus loads of lutein, folate, phytochemicals and antioxidants. Basically this vegetable is supercharged with the goodness your body needs.
Kale can be a bit of an acquired taste. It can be a little bitter and the texture is tougher than other green leafy vegetables (that’s why making crisps is rad) but you feel so darn smug when you get kale, knowing what good it is doing for your body.
Bunch of Kale (trim off the stalks with a sharp pair of kitchen scissors)
2tbsp Olive Oil
Large pinch of coarse sea salt
Preheat oven to 175C (fan-assisted).
Trim the kale, you only want the leaves not the thick stalks.
Pop the kale leaves into a large bowl and drizzle with olive oil. Use a spoon to gently toss the kale leaves to coat well with the oil.
Tip the kale onto a baking tray lined with baking paper. Ensure the kale is spread out evenly.
Sprinkle the salt over the kale and pop in the oven for 10 minutes.
Once the edges are beginning to brown remove and serve immediately.