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Kale Crisps

Quick and easy to make, they keep for up to a month in an airtight container and perfect served with drinks.  If you like Chinese crispy seaweed, you’ll love these.

200 g cavolo nero or curly kale

1/2 tsp olive oil

pinch salt

pinch chilli flake

Preheat the oven to 160c fan and line a couple of baking trays with silicone sheet or baking parchments.

Cut the tough spine out of cabbage leaves and tear into fairly large pieces. Sprinkle with olive oil and use your fingers to massage the oil into every leaf. Don’t be tempted to add more oil. Lay in a single layer on the baking sheets, sprinkle with salt and chilli flakes and bake for 10 minutes.

Remove from the oven, allow to cool and serve in a sharing bowl.

Kale Crisps

Kale Crisps

Jules
Quick and easy to make, they keep for up to a month in an airtight container and perfect served with drinks.  If you like Chinese crispy seaweed, you'll love these.
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Prep Time 5 mins
Cook Time 10 mins
Course Canapé
Servings 4 people
Calories 22 kcal

Ingredients
  

  • 200 g cavolo nero or curly kale
  • 1/2 tsp olive oil
  • pinch salt
  • pinch chilli flakes

Instructions
 

  • Preheat the oven to 160c fan and line a couple of baking trays with silicone sheet or baking parchments.
  • Cut the tough spine out of cabbage leaves and tear into fairly large pieces. Sprinkle with olive oil and use your fingers to massage the oil into every leaf. Don't be tempted to add more oil. Lay in a single layer on the baking sheets, sprinkle with salt and chilli flakes and bake for 10 minutes.
  • Remove from the oven, allow to cool and serve in a sharing bowl.

Nutrition

Calories: 22kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 174mgFiber: 2gSugar: 1gVitamin A: 4995IUVitamin C: 47mgCalcium: 127mgIron: 1mg
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