These taste really delicious and make a great, crunchy and healthy snack. They are a good alternative to crisps and are so easy to make.
Kale is nutrient dense and, like other leafy greens, is very high in antioxidants and is a good source of Vitamin C, Vitamin K, iron, magnesium and calcium. It is high in fibre as well as beta-carotene, an antioxidant that the body can convert into vitamin A.
So, all in all, kale is really nutrient dense and very healthy.
200 g organic kale leaves
3 tbsp rapeseed oil
- Preheat the oven to 150ºC/300ºF/gas 2.
- Remove the thick stems from the kale leaves with a knife or some scissors and cut into 1½ inch pieces. Wash the leaves and dry well in a clean tea towel or a salad spinner.
- In a bowl, mix the leaves well with a little rapeseed oil, smoked paprika and sea salt, massaging the leaves as you go. Spread them out onto a baking sheet in a thin layer. If they overlap use more than one baking sheet.
- Bake for about 20-30 minutes until crisp and the edges are brown (but not burnt) turning the leaves halfway through.
- Transfer the kale crisps onto a wire rack to cool. Store in an airtight container at room temperature for up to 2-3 days.
* Tip - The crisps will keep for longer if you put some rice in the bottom of your container
** It is important to note that kale is very low in oxalates, unlike spinach which has a very high content of oxalates. Oxalates can prevent iron and zinc from being absorbed in the body.