These curly kale crisps are a delight, so easy to make, very yummy, a wonderful texture and healthy to boot. The easiest way to describe them is that they are very much like the crispy seaweed I love at our local Chinese restaurant.
Kale is a superfood, rich in calcium which is really important for those of us who don’t eat dairy. There is masses of it about at the moment as it is in season. Baked this way the kale is crunchy and crispy, if you do eat fish it is a fab side dish as the textures contrast beautifully.
I however like it on its own, with no distractions!
Curly Kale Crisps – Ingredients
curly kale, olive oil, balsamic vinegar, salt, pepper
Curly Kale Crisps – Process
- Preheat your oven to 100°C (fan oven) 110°C for other ovens
- Prepare your curly kale:
- 200g curly kale (it shrinks pretty radically as it cooks)
- de-rib it
- if necessary tear it into smallish pieces (see photo)
- In a large bowl add:
- 2 Tbs olive oil
- 1 Tbs balsamic vinegar
- good grinding of black pepper (I like LOTS)
- little grind of salt
- Dump all your prepped curly kale into the large bowl too
- Mix it up with your hands until all the curly kale is coated
- Spread the kale over your baking trays (I used 3 for this amount) making sure that there is no overlap, but all the curly kale is just a single layer
- Pop into the oven for half an hour – it should be crisp when it comes out
- Dump the lot into a bowl and get munching! Or pop into a side dish to serve with your dinner