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!
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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.