Kale crisps are easy to make, crunchily moreish and a healthy alternative to packet crisps. When baked, the leaves become light and airy and their peppery flavour intensifies so there is no need to add lots of extra seasoning. I like mine coated in a little olive oil and grated parmesan cheese but if you prefer a more spicy option, simply season with some “hot” pimentón.
For best results use the Cavolo Nero variety for this recipe as its smooth edges cook more evenly than curly kale, whose pointy edges tend to become charred when baking in the oven.
To ensure that the leaves are well coated in the oil, dry the leaves thoroughly after washing.
The oven time given is only an estimate, as all ovens differ so keep an eye on your crisps while they are cooking, to ensure they do not burn.
- 200g Cavolo Nero leaves
- 1 tbsp extra virgin olive oil (plus extra for greasing the baking trays)
- 2 tbsp of grated parmesan cheese (or 1 tspn salt and 1 tspn of “hot” pimentón).
- Heat the oven to 180C/160Fan/ Gas mark 4
- Remove the leaves from the stem by cutting them lengthways. (see pic in earlier post.)
- Wash and dry the leaves thoroughly before chopping into pieces around 2 centimetres wide.
- Put the pieces into a plastic food bag and add the oil. Shake bag well to ensure that all the leaves are coated.
- Grease two baking trays and evenly spread out the kale on the trays.
- Sprinkle the parmesan over the leaves and put trays in preheated oven. Stir periodically to ensure even cooking.
- Bake for around 15-20 minutes or until the leaves become crispy.
Kale is high in vitamin C and B6 as well as vitamins B1, B2 and E, iron, calcium and copper. It is also high in dietary fibre and low in calories.