Kale crisps that you can’t stop eating recipe
I never used to really understand the point of kale. But then I made kale crisps and now I’m an addict. They are really easy and simple to make and are incredibly more-ish. My main problem with these is that I have to hold myself back from eating them all at once!
Please note this article contains an affiliate link marked with an asterix. If you click through and buy something, it won’t cost you anything extra, but it will help to support the blog – thanks!
I usually buy kale, but my next ambition is to attempt to grow my own and then it would be very low cost and come with less packaging.
Kale crisps recipe
- Washed and dried shredded kale . Dry the kale in a salad spinner if you have one, or in between two tea towels if you don’t.
- Some olive oil
- A little sea salt
- Pre-heat your oven to 150 degrees C
- Put your kale in a bowl.
- Drizzle some oil and sprinkle a pinch of salt over the kale
- Toss the kale in the oil and salt, making sure all the kale is coated in the mixture
- Spread out the kale on a silicone baking sheet* on an oven proof tray. and put in the pre-heated oven for 5 minutes.
- After 5 minutes take the tray of kale out and mix it up/ turn the pieces over.
- Next, put the kale back in for another 5 minutes
- Repeat steps 7 and 8 until the kale has crisped up to your satisfaction. You will need repeat this step a few times. It is important to keep turning the kale pieces to stop them sticking to the tray and so that they don’t burn.
- Optional: If you aren’t in a hurry, turn the oven off and leave the kale in the cooling oven for up to 30 minutes for a final crisping.
It really is simple to make these kale crisps and they are a delicious homemade, very inexpensive snack!
Tip: to make the most use of the energy of the oven make these kale crisps at the same time as making a zero waste snack like croutons or potato peel crisps.