Kale Crisps

For the last couple of weeks I have seen these all over the internet and as I am always looking for new foods to encourage my nine near old to widen her food experiences, I thought I would give them a try.

You need:

Good sized bunch of kale
Tablespoon of olive oil
Sea salt

Wash the kale and pull off the larger leaves, keeping them as big as possible. Don’t worry about the smaller ones as they will crisp into nothing.

Discard the stalks.

Pat the leaves dry or put in a salad spinner, then into a large bowl.

Using your hands, rub all over with olive oil.

Spread out on a baking tray and put into a very hot oven.

Cook for 4 or 5 minutes, then turn over and cook for another couple of minutes.

Watch like a hawk as it will over cook in a flash.

You should be left with crispy leaves with just a little green left on the middle parts.

Sprinkle all over with sea salt (or leave off if for smaller children).

These are very light crisps that have a feel of crispy seaweed about them and are a great pre-dinner snack.

Just a shame that the nine year old didn’t like them.

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