Kale crisps are super simple to make and they taste like “healthy crisps” – my friend’s words, not mine! Kale crisps take on the topping flavours so you can customise them to your taste preference; so far I’ve made them with salt, paprika and nutritional yeast (see the recipe below!) as well as salt & cinnamon and salt & nutmeg. I’ve also made the crisps with both pouring oil and 1 calorie spray oil but prefer the former!
100g of Kale comes in at just 49 calories and it is PACKED with plant goodness, which means you can eat these ‘crisps’ freely :).
- 1 bunch of kale*
- 1-2 tbsp olive oil
- 4 tbsp nutritional yeast**
- 2 tsp paprika
- 1/2 tsp salt
- Pre-heat your oven to 150 degrees C. Wash & dry the kale thoroughly
- Pull the kale leaves from the stems to make bite-sized pieces and place in a bowl
- Mix together your toppings (oil & spices) before pouring over the kale pieces. Massage the kale so that all of the leaves are coated. Make sure to use all of the kale so that the leaves don't end up 'soggy'
- Spread the kale leaves out on a baking tray lined with baking paper and bake for 12 minutes until crispy (optional - turn over half way through cooking)
- Eat & enjoy!
*Don’t buy bagged kale as the leaves are pre-chopped too small. I bought my kale bunch for £1 in Morrison’s ‘fresh section’!
**Nutritional yeast is packed with B vitamins & is a vegan-acceptable way of adding a cheesy taste to foods. It’s also low in calories and makes a great addition to most meals! I bought mine from Amazon.
P.S if you have a dehydrator (I used to have a Tribest Sedona – check out my raw-food dehydrator review for more information!), dehydrate the kale at 135 degrees F/57 degrees C for 3-4 hours until crispy. The leaves remain much brighter/greener than when baked – check out [this post] for pictures!
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