Kale crisps are really crunchy and really tasty. My friend Amanda has been making these for years and I said I would do a version for her. Everyone is mad about Kale. I love peas, but kale is a another delicious superfood that’s incredibly popular. I bake mine in coconut oil because coconut oil doesn’t become toxic when heated, unlike other oils. These kale chips are delicious as a low carb, high fibre snack that’s packed with vitamins and minerals. They are also perfect sprinkled on salads and other savoury dishes as a healthy garnish. I added truffle salt to mine to give them a bit more va va voom. Garlic salt will add a stronger flavour too as would a grating of Parmesan.
Makes about the equivalent of a very large packet of crisps.
1 bunch of kale
1 tablespoon of coconut oil
1 teaspoon of salt ( you can use garlic or truffle salt for extra flavour)
Preheat the oven to 180°C.
Prepare a baking tray lining it with parchment paper or a silicon sheet.
Prepare the kale by cutting the spine away from the leaves and throwing it away, or putting in in soup, then tear the leaves into bite sized pieces. Wash the kale and drain thoroughly as you would a lettuce, it can be a but gritty. This is best done in a salad spinner or if you haven’t got one place the wet kale into the centre of a clean tea towel, pull the corners up so the tea towel contains the kale without any falling out and shake in the garden or shower until no more water comes out and it is dry.
Bake in batches for 10-15 minutes until brown and crisp, but not burnt.
Lastly….afte they have cooled, the crisps can be kept in an airtight container for a few days.