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).