Kale krisps

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Crunchy, salty, deliciously rich and a healthier alternative to the potato variety. You can use any leafy green veg in this recipe try curly kale, cavolo nero, chard or cabbage/broccoli/cabbage leaves.

You can prepare a lot in advance for a weeks worth of nibbles, just  store them in a plastic bag for a few days. If they start to re-hydrate, you can always pop them back into the oven for a minute or two to dry them out again.
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What you need
  • Kale or other green leafy veg – try curly, cavolo nero, Red Russian, or cabbage/broccoli/cabbage leaves
  • Olive Oil (or Avocado Oil)
  • Salt
  • Optional flavours: garlic powder, fresh ground pepper, garam masala, fresh tarragon leaves, chives, etc…

What to do

  1. Preheat an oven to 175 degrees C
  2. Line a cookie sheet with parchment paper or aluminium foil
  3. Wash & dry greens, then with a knife or by hand carefully remove thick stems and stringy bits from the leaves
  4. In a large bowl, drizzle a small amount of olive oil and toss gently until the leaves are lightly coated. Sprinkle with salt and any other toppings.
  5. Spread the leaves on the cookie sheet – they should be 1 layer thick. Do not pile them up on top of each other or they wont crisp evenly.
  6. Place in oven for approximately 6-7 minutes, watching carefully during that last minute – they go from Perfectly Crisp to Burnt Brown in seconds. They may need to go back into the oven for another minute or so.
  7. Remove from oven and tip gently into a bowl or platter.
Thanks to Ellen Burnett for the recipe!