Now written by Becky Alexander & Michelle Lake, writers of Packed recipe book
Crunchy Kale Crisps
Can’t resist a crunchy salty snack? Keep a tub of these green goodies in your bag and give-in to guilt-free temptation. Kale isn’t to everyone’s taste but prepared this way it’s irresistible.
Kale truly deserves its time in the spotlight. Power-packed with a host of nutrients including vitamin C, beta carotene, iron, calcium and vitamin K, it helps to boost our energy and immune system and keep our bones strong and healthy.
The secret is to perfect crisps is to dry out the kale rather than cook it so it retains its goodness and doesn’t burn (so don’t be tempted to turn up the heat!)
Makes 5 generous servings
150g/ 5 ½ oz kale, stalks removed
2 tsp Chiltern rapeseed oil (or extra virgin olive oil)
good squeeze of lime
2 tsp soy sauce or tamari
pinch of sea salt
- Preheat the oven to 80C/160F/Gas Mark 0.25
- Wash the kale and dry really well in a clean tea towel.
- Cut crisp size pieces into a large bowl.
- Massage the oil into the kale using your hands so it is well coated. Add the lime and soy sauce or tamari and mix again with your hands to distribute evenly.
- Layer thinly over 2 large baking trays and place in the oven for 45 minutes until nicely crisp. Check regularly to ensure it doesn’t burn.
- Turn off the oven and leave the crisps in there to cool down.
- Once cool, sprinkle with sea salt and pour into an airtight container. Store for up to a week in a cool , dark place. To take to work simply pack a couple of handfuls into a small hard container- avoid bags as the crisps may crumble.
Note: Experiment with your own flavours; apple cider vinegar, celery salt, chilli flakes and paprika also work well. Crumble the crisps over soups and salads for a tasty nutrient boost.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.