Updated: May 21
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 So, in all in all, kale is really nutrient dense and very healthy.
200g organic kale leaves
3 tbsp coconut 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 coconut 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.