Kale is very nutritious and in season now.Â Kale crisps are very delicious and yet so easy to make.Â Â The key is not to have any water on the leaves; if there is any moisture they will just wilt in the oven (if I remember, IÂ Â wash the leavesÂ Â the night before and then leave them on the side on a clean tea towel to dry.
They are super easy to make and healthier and cheaper than the ones you can buy.
For a generous bowl â€“Â
Half a bag of Kale (it goes to nothing when the water has evaporated)
Olive oil (spray if you have it), otherwise one dessert spoon
1/2 teaspoon sea salt
Option flavouringsÂ â€“ you could try any of the following:
1/2 tsp chipotle powder
1/2 tsp chilli powder
1/2 tsp Chinese spice blend
1/2 tsp mexican spice blend
You can sprinkle more if you want a stronger flavour, just taste them and see as some spices are stronger than others
Warming mix of â€“ 1/4 tsp turmeric,1/4 tsp ground cumin, 1/4 tsp ground coriander
PreheatÂ Â oven to 140C / Gas 1. I just use the baking try but most recipes say to line a baking tray with baking parchment.
Remove and large thick stems. Wash and thoroughly dry kale with a salad spinner if you have one.Â Â DrizzleÂ Â olive oil on tray and warm in oven then massage the kale with olive oil and sprinkle with seasoning salt.Â Â Or just spray the kale with an olive oil spray and massage into leaves.
Spread the Kale out on a baking tray and transfer to the oven for 8-14 mins until just crisp.Â Â Â Some leaves may crisp quicker than others, you can take those out then carry on cooking the rest until crisp â€“ I tend to eat those ones!Â Â See if any more seasoning is needed.Â Â Â You can eat them straight away or store in an airtight tin.