Always on a quest to find new ways to cook greens, I was tired of the ubiquitous Kale salad, and decided to make Kale “crisps”. I like reading Felicity Cloake’s Guardian blog, and came across her version of “Perfect Kale crisps”. This recipe is adapted from hers, and I really like her addition of a bit of smoked paprika for some oomph.
This recipe is quite a breeze to make and adds a nice crunchy element and added texture to a meal. The key (as I realised after some trial & error) is to keep the oven heat quite low to avoid the leaves from burning. And there’s no chopping involved! You can use curly kale too, but cavalo nero is easier to work with.
Instructions
Prepare a baking tray (or 2 trays) with a baking sheet or parchment paper. Preheat the oven to 120C (110C fan).
Remove the ribs from the kale and put the kale on the tray and add the oil.
Massage the oil well into every bit of the leaves, and then toss with the sea salt and paprika.
Spread out in a single layer and bake for about 30 minutes.
Turn the oven off and use a spatula to detach the leaves from the trays. Taste for seasoning and add a little more if necessary, then put them back in the oven and leave in there for at least 15 minutes to cool and crisp up further before serving.
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