Imagine eating a packet of crisps without the guilt?
Now I’m not talking about the potato ones,all though I must admit I’m insanely crazy about potato chips. Of course a healthier option is always welcome with everyone on a diet of sorts. I’ve been cooking with Kale for awhile in my kitchen.Well the family has been served a Kale soup on various occasions,sautéed Kale and yes even Kale juice.
However the crisps are something I’d been shying away from,primarily from the fact that I just didn’t imagine they would turn out crisp enough.
Every year, November 1st is celebrated as World Vegan Day.Well that’s what I did yesterday,finally braved the idea of experimenting with baking up some Kale crisps. I woke to a gorgeous bunch of curly Kale that I had picked up at the last of the farmer’s markets around our neighbourhood here in Toronto.
Not soup please, hollered my son,who has been pottering around the kitchen wondering what I’m planning to rustle up for him.Why not try out some Kale crisps he said to me?
Oh well what the heck! If they turn out soggy I could always add them to a pasta. Having researched quite a few recipes I came to the conclusion that once the Kale had been washed the key step was in ensuring that they were dried really well. I’ve used my salad spinner that really helped get all the water out and then went on to spread them onto a kitchen towel and gently dabbed them further.I then massaged the kale with some olive oil and seasoned then with salt and pepper and layered them onto a baking sheet in a single layer.Would you believe it was simple as that.
They were baked in an oven at 150 C for about a total of 20 minutes.You do need to watch them towards the end. The idea is to crisp them and not burn them!
Some other interesting seasonings that would work great:
- Freshly grated Parmesan
- Garlic Powder
- Salt & Vinegar
The Verdict: Just fantastic and crisp as ever Kale! So here you go, all you need is some Olive oil,salt,pepper and a dash of chili to turn these gorgeous greens into a delightful and healthy snack! They work just wonders while watching those carbs while on a diet. Great Keto and Vegan friendly idea.
Trust me the veggie averse family loved them as well!
Go ahead and bake some up today! These make for a wonderful snack or a great side too that are an excellent addition to your dinner table.
- 1 bunch Curly Kale
- 1/4 teaspoon Sea salt or any fine grain salt
- 1/4 teaspoon pepper
- 3/4 tablespoon Olive Oil
- 1/4 teaspoon chili powder
- Pre heat the oven to 150 C.
- Layer a baking tray with parchment paper.
- Wash the Kale leaves thoroughly.
- Remove the stem and tear them into large pieces.
- Put the pieces into a salad spinner to remove all the excess water.
- Spread the kale onto a kitchen towel and gently dab the leaves to ensure all the moisture is drained out.
- Add the leaves to a bowl and gently rub the olive oil into them.
- Now add in the salt,pepper and chili powder and mix well.
- Arrange the leaves in a single layer,do not over crowd the tray.One tray is good for about 1/2 a bunch of leaves so you may want to layer the other half onto a second tray.
- Put both the trays into the oven for about 10 minutes.
- Turn the trays around after 10 minutes and bake further for about 15 minutes.
- Keep a watch out towards the last 5 minutes to ensure the kale leaves are crisp enough and are not burning.
- Remove from the oven and let the crisps cool.
- Best eaten fresh.