Kale crisps
Delicious kale crisps, or chips, seasoned simply with salt and a little ground cumin for flavour. Suitable for vegans.
Ingredients
- 200 g kale/cavolo nero
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- pinch salt optional
Instructions
- 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 a tablespoon olive oil, a teaspoon ground cumin and a pinch of 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.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Not suitable for freezing.
- Avoid overcrowding the kale leaves on the baking tray as this will mean that they steam and don't go crispy.
Nutrition
Calories: 102kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 55mgPotassium: 366mgFiber: 4gSugar: 1gVitamin A: 10003IUVitamin C: 93mgCalcium: 264mgIron: 2mg
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