Crispy Kale (aka Kale Chips)
These oven-baked kale chips are light, crispy, and seriously moreish! They make a healthy, delicious snack, appetiser, side dish, or lunchbox filler. We love to flavour them 'sweet and salty' and with a generous sprinkling of gomasio, but feel free to customise with your favourite spice blends.
Ingredients
- 4 large handfuls curly kale (about 100g) thick stalks removed
- ½ – 1 tbsp coconut sugar or golden caster (unrefined cane) sugar
- ¼ tsp salt
- ½ tbsp olive oil
- 3 tbsp gomasio (see below for recipe) or sesame seeds
Instructions
- Preheat the oven to 150°C (130°C fan) / 300°F. Line two large baking trays with non-stick baking paper.
- Wash the kale and tear into large bite-size pieces (it will shrink as it cooks). Use a salad spinner (or kitchen paper) to dry thoroughly. Place in a large bowl and give it a final dab with kitchen paper.
- Sprinkle over the sugar, salt, oil, and gomasio. Massage everything into the kale leaves until evenly coated.
- Spread the kale out on the prepared trays in a single layer, ensuring the leaves don’t overlap (otherwise they will steam rather than roast). You may need to bake in two batches.
- Bake for 14 minutes, then check for crispness. If needed, continue baking, checking every 2 minutes.
- Crispy kale is most delicious eaten warm, straight from the oven. However, it can be stored in an airtight container where it will keep for up to a week.
Tried this recipe?Let us know how it was!