I’ve had heaps of kale lying around, so I decided the best way to make use of it was to make crisps. They are so easy to make and a bloody delight to munch on!
The trick is not to over crowd them otherwise they steam and go soggy, and to keep an eye on them as the burn easily (as I soon found out when my first batch were on the charred side!).
Kale is PACKED full of antioxidants, LOADED with Vitamin C, Vitamin K, minerals AND is good for the heart. It’s an all-round winner.
- 1 small bunch of kale
- 1 1/2 tablespoons olive oil
- 2 tablespoons sesame oil
- Handful of sesame seeds
- Squeeze of lemon
- Pinch of sea salt (or 1 tablespoon light soy sauce)
- Pre-heat the oven to 95°C
- Rinse the kale and thoroughly dry with a kitchen towel (better yet, use a salad spinner if you have one)
- Tear the leaves from the stems into 4/5 inch pieces
- Drizzle over the oils, sesame seeds, lemon juice and salt/soy sauce. Toss together ensuring each leaf has been coated evenly
- Line a baking tray with parchment paper, and arrange the leaves in a single layer, ensuring they are evenly spaced and not too close together
- Bake for 15 minutes, turn over and continue to bake for another 5 minutes, then enjoy!