Find out how to make kale crisps. These deliciously crispy kale crisps, or chips, are seasoned simply with salt and a little ground cumin for flavour. Dangerously moreish! Suitable for vegans.
Have you tried making your own kale crisps yet? I tried once, several years ago and ended up with some soggy kale leaves limply stuck to a baking tray. The kids took one look and legged it. I can’t say I blame them.
I’m very happy to say that I’ve now worked out where I went wrong and I can now share with you how to make delicious and well, crispy, kale crisps that you won’t be disappointed with.
The secret for how to make kale crisps is to make sure that the leaves are as dry as possible before you put them in the oven. You probably will need to wash your kale leaves before cooking as they’re highly likely to come in an organic bag or from a veg box scheme and might be a bit muddy or have some little creatures on them.
Once you’ve washed them use a salad spinner to dry them. If you don’t have one then patting them very gently with sheets of kitchen towel or a very clean tea towel will do the job.
Once I’d worked that out I was away and this kale chip recipe is one of my absolute favourites. They are dangerously moreish and I have found on more than one occasion that I’ve eaten the whole batch before the kids have even got back from school. Whoops.
How to store kale chips
Allow them to cool completely on the baking tray. Then store your kale crisps or chips in an airtight container where they’ll last for two-three days if you manage not to eat them all sooner than that (see previous paragraph!).
How to make kale crisps
How to make kale crisps
- 200 g kale/cavolo nero
- 1 tbsp olive oil
- 1 tsp ground cumin
- pinch salt optional
Pre-heat the oven to 120°C (fan)/140°C/gas mark 1. Lightly grease two baking trays, or line with greaseproof paper.
Wash the kale well then remove the leaves from the stem. You can cut them off with a sharp knife or hold the centre stem and tear the leaves downwards to remove them.
Dry your kale leaves using a salad spinner or by patting them dry with kitchen towel or a clean tea towel. The less liquid on them, the crispier your kale crisps will be.
Put the leaves into a mixing bowl and drizzle over the olive oil, ground cumin and salt if using. Massage the oil and spices into the leaves using your hands and spread thinly over the two baking trays.
Place in the oven for 10 minutes then turn the trays and turn over any kale chips that look in danger of burning. Return to the oven for another 10 minutes.
Leave for 5 minutes on the tray to cool a little as this will help them to crisp up further.
Allow them to cool completely then store your kale chips in an airtight container for several days.