Kale ‘Crisps’

My attempts to snack healthily continue, everyone is raving about how good kale is for you. According to medicalnewstoday.com it’s packed full of fibre, vitamins A, C and K, lots of minerals and it’s low in calories but high in protein – happy days!

The only trick to making kale crisps is making sure they don’t burn (which mine did a little, although I quite like that burnt carbon taste).

To make them, take a bowl of washed kale leaves (tough stalks removed) and mix with 1 teaspoon of olive oil, salt and pepper. Place on an oven tray (I recommend putting greaseproof paper under the kale) and put in a low oven – 120 degrees – for 8-10 minutes.

So are they any good?

Yes – nice and crispy just like crisps and particularly nice straight out of the oven.  A great accompaniment to a light lunch sandwich, salad or soup.

They should keep for a few days, although I put some in a sealable sandwich bag for a snack on the go but wouldn’t recommend it because they went soggy. (I might have bagged them when they were still a little warm).

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Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

One thought on “Kale ‘Crisps’”

  1. Interesting .

    At the farm where we stayed in Sicily one of the starters was sage (salvia) leaves fried in a light batter. They were really good.

    Good luck with your exams. Xx

    Sent from my iPad

    >

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