Oven-Baked Kale Crisps
Light and crunchy crisps of kale, lightly seasoned with salt and pepper; the perfect accompaniment to a glass of wine or a glass of beer, an ideal healthy, savoury snack or delicious alongside a sandwich or lunch. Serves 2 - 4
Ingredients
- 100g trimmed Kale – stems removed (NB 100g is trimmed weight)
- ½ tablespoon olive oil
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 130°C /150°C/300°F/Gas
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Remove the thick stalks from the kale and break the leaves into pieces. (100g is prepared weight.)
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Wash thoroughly and dry well – I wash the leaves and tip them into a tea towel, wrap the tea towel tightly around the kale and squeeze to dry.
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Tip into a bowl and add the olive oil. Use your hands to massage the leaves and ensure all the leaves are covered in the oil.
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Add the salt and pepper (and any optional seasoning) and mix thoroughly.
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Tip onto baking trays ensuring the kale is spread out well and not overcrowded. For 100g, I used 2 large oven trays.
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Cook in a pre-heated oven for 20 – 30 minutes swapping the trays half way through until crispy and browning a little at the edges. They will crisp up further as they cool down.
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When cool, tip into a serving bowl, share and enjoy!
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Store any leftovers in a sealed and airtight container.
Recipe Notes
Equipment:
- Kitchen scales and measuring spoons
- Chopping board and knife
- Mixing bowl
- Tea towel
- 2 x baking trays
- Airtight container