You might have heard of ‘kale chips’ before, and thought it would be impossible to make something crunchy and delicious out of leaves. Well, let me tell you that they’re wonderful!
Okay, these kale crisps are green – you won’t be fooling any young children. However, they’re light and crispy, and you can flavour them however you want. I made salt & vinegar crisps, as well as some herby lemon & chilli ones.
These are perfect as a pre-dinner snack, or as a healthy replacement for regular potato crisps. Of course, you’ll get in a heap of nutrition by eating these – Vitamins B1, B2, B6, and E, calcium, phosphorous, omega-3s, folate, and niacin – so don’t feel bad about indulging!
This recipe can be grain-free, gluten-free, dairy-free, egg-free, nut-free, low-carb, and vegan.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
– 8 stalks kale, washed
– 3 Tablespoons olive oil
– 2 Tablespoons white wine vinegar
– sea salt, as desired
– freshly ground black pepper
– zest of 1/2 lemon
– 1/3 teaspoon chilli powder
– 1/2 teaspoon mixed herbs
– 1/2 teaspoon dried parsley
– 1/2 teaspoon dried marjoram
Method:
1. Preheat your oven to 190 degrees Celsius (fanbake). Tear the kale into small-ish pieces, discarding the stems. Divide these between two baking trays.
2. Divide the olive oil evenly over each tray of kale. On one tray, drizzle over the vinegar and sea salt and toss to mix. Sprinkle the remaining ingredients over the kale in the other tray and toss.
3. Bake the trays in the oven for 15-20 minutes, switching oven positions halfway and tossing the crisps occasionally. They should be crispy and just browning, but not burnt.
4. Cool on the trays for a few minutes before transferring to serving bowls. Enjoy! 🙂
