I decided to try out two different flavours. I made one batch with sea salt and the other one with a wasabi sesame spice mix I have and they both came out really nice. I love the spicy kick the wasabi ones have, but out of those two I prefer the classic sea salted one. I really don't know whether that's because the crisps are bigger (I made that batch first) or is it really just because I love the taste. But either way both are really-really nice. It's lovely to have something to nibble on that is not too high in calories and too unhealthy. Only word of advice though - as they have quite a bit of salt don't overindulge.
The only downside I can think of is that as they're so thin and crispy you end up with kale crumbs everywhere. But then again, the same happens when you eat normal crisps so I really should't be complaining.
I will definitely make them again - I have already decided to try one out with chilli flakes, then one batch with Ras el-Hanout, cajun ones could be quite nice and I would love to know how they would taste plain, no salt or anything ... So by the looks of it, I'll be making kale crisps in every couple of days as I really want to try them all!
- 90 kale (after the stalks have been removed
- 1 tbsp olive oil
- Sea salt
- other spices/herbs/seasoning
Wash and dry the kale completely (I left it out for half a day to dry out properly). Preheat the oven to 130C fan. Place it in a big bowl and add the olive oil. Mix the olive oil in (I used my hands) to make sure that the kale is evenly coated. Cover the baking tray with baking paper and place half the kale on it, spreading it out and making sure that it is not piled up. Then season it with either salt or other spices and place it in the oven and cook for 20-23 minutes until nice and crispy. After it's cooked, take it out and leave to rest for 5 minutes, this ensures that they really crisp up. Place in a bowl and enjoy!