So kale crisps have become a rather fashionable snack and I have to be completely honest with you guys – I wasn’t at all convinced on these before I made them myself. I was never a big kale fan. I mean, I’d eat it if it happened to be on my plate, but I’d never put it on my shopping list. When I did finally make these, I was shocked at how delicious roasted kale leaves actually are! They are just as satisfying as potato crisps, but much healthier and better for you. Be adventurous and experiment with your own flavours – try lemon and coriander or sesame seeds and lime!
Spicy crunchy kale crisps
Packed with flavour, with none of the guilt.
- 100 g kale
- 2 tbsp olive oil
- salt to taste
- 1 tbsp dried chilli flakes
- Preheat the oven to 200C (gas mark 6).
- Rinse then dry the kale leaves. Remove centre stalks ensuring all the harder, stem-like bits are gone and tear the leaves into bite size pieces, then toss in the oil and sprinkle with the salt, pepper and chilli flakes.
- Arrange the kale in a single layer on a baking tray and bake for around 5-10 minutes, or until crisp (I usually give them a little move about in between to ensure all sides are crispy). Transfer to a rack to cool, then serve.
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