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RACHEL LETT
Kale crisps are delicious, but bet's be honest, they can be a little pricey. Here is a simple and easy way to make your own, with a very modest price tag.
The trick is getting the moisture and heat level correct. If your kale is in any way wet, it will begin to wilt, so make sure it's bone dry. Don't be tempted to hasten the cooking process and turn up the oven. This will only leave you with charred, bitter crisps — keep it low, slow and gentle.
Kale Crisps
6
200g cavelo nero kale, 1 tablespoon olive oil, 1/4 teaspoon flaky salt, 1/2 teaspoon spice (like paprika)
Ingredients
- Preheat the oven to 120°C (248°F) and line a baking tray with parchment paper.
- Remove the stalk from the leaves and discard.
- Roughly tear the kale into pieces and place onto the baking tray.
- Drizzle the kale with olive oil and massage into every nobble.
- Arrange into a flat layer and sprinkle with salt and smoked paprika.
- Bake in the oven for 35 minutes until crisp, tossing halfway through to ensure even crisping.
- Allow to cool and serve
Bon app!
Preparation
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