Kale crisps took me quite a while to get right (i.e. not burn…). There are a LOT of recipes for these out there, and really its all in the oven temperature, time and spices you choose. They’re such a great snack on the go, and provide a a different way to get your daily dose of those greens in. The Irish brand ‘Natasha’s Living Food’ do brilliant commercially available kale crisps, with flavours like’ Zesty Tomato’ and ‘Lemon and Onion’ – delicious! But kale is so cheap to buy in supermarkets, and whipping up a batch of these makes a larger amount and takes no time at all to do. I find it’s a great way to use up kale I have left in the fridge at the end of the week.
These crisps can be made plain or spicy, whichever your taste buds prefer. I’ve included the spices I use, which I sometimes combine and sometimes use alone. The important thing to stop you burning your crisps is to keep the temperature moderate and the oven time pretty short, and check/turn the kale at least once after you set your timer.
Recipe:
Ingredients:
- 1 bowl of fresh kale, washed with leaves removed from stems
- A pinch of sea salt
- 1 tbsp melted coconut oil
- Spices: Favourites of mine include paprika (sweet or smoked), ginger, mild chili powder, turmeric, and cinnamon. I use about 1/2 teaspoon at a time.
Method:
- Pre-heat your oven to 115 C.
- Place the kale leaves into a salad bowl and rinse.
- Lay the kale onto paper towels to dry off the water droplets.
- Place kale back into bowl, and drizzle the melted coconut oil on top.
- Using a spoon, mix around the kale leaves so they are evenly coated in oil.
- Sprinkle over your spice (s), and again using your spoon, mix the leaves to coat evenly.
- Sprinkle a dash of sea salt over the leaves.
- Spread the kale out onto a baking sheet covered with tinfoil greased with a little melted coconut oil.
- Place in the oven for 10-13 minutes. As above, check and turn the kale leaves at least once during the oven time. I usually check at 5-7 minutes and then again at 10! You want the leaves to stay pretty green, and they’re usually ready to eat if they’re crispy when you turn them!
- Remove baking tray from the oven, and allow your kale crisps to cool for 5 minutes or so.
- Dig in!
These are super quick to make once you’ve tried the recipe a couple of times. I hope you guys enjoy trying it out!
Ciara x
The Irish Balance 