Vegan, Gluten Free
Crispy kale chips
10 mins
Easy
1 Serving
Turn kale, the nutritional powerhouse that no one loves, into a tasty snack by using this super-simple method to turn it into kale crisps – a dish that even the kids will go crazy for, packed with flavour, and micronutrients such as B vitamins, vitamin K, vitamin A, and vitamin C.
Brilliant Bases Used In This Recipe
About This Recipe
Kale is a nutritional powerhouse, packed with B vitamins, vitamin K, vitamin A, and vitamin C, as well as being low in calories and carbs, but high in fibre. The problem most people have is they hate the taste of it and find it a pain to cook.
We solve that in this simple recipe that turns this green nutritional giant into a healthy crispy snack. Even better, you can use this same method for other greens such as cavolo nero.
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Ingredients
250g/9oz kale, washed dried and stripped of the central stalks
1tsp fine sea salt
2tsp pomace oil
Nutrition Per Serving
Calories
88
Fats
7G
Carbs
6G
Protein
4G
Method
Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)
Pick through the washed and dried leaves, de-stalking where possible as these will not crisp up and are too fibrous to eat raw
Toss in a light pomace oil and then fine sea salt
Spread out on a baking sheet, and roast for 3-4 minutes ,turning frequently to achieve an even cook
Allow to cool, they crisp up as they do. Then eat or pop in an air-tight container for later
