For those of us who love the idea of kale but don’t quite know what to do with it, here is a totally delicious way to get this nutritionally explosive food into your system.
This is great a snack, especially for adults and kids who are not so good at eating their veggies. Depending on the size of your oven, you may need to do this in two batches. Watch them closely the first time you make them as every oven is slightly different and we don’t want burnt crisps!
Ingredients
- 1 bunch curly kale, rinsed and thoroughly dried (~180g once stems removed – see method)
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- ½ tablespoon maple syrup
- 1 teaspoon tamari (wheat-free soy sauce)
- ¼ teaspoon fine sea salt
- ¼ cup sesame seeds
Method
- Preheat oven to 100°C. Line a baking tray with baking paper.
- Discard the tough stem of each kale leaf and tear green leafy parts into smaller pieces.
- Whisk all the remaining ingredients in a large mixing bowl. Add in the kale and toss well to combine (use your hands and gently massage the leaves to ensure they are nicely coated).
- Spread evenly across the prepared baking tray.
- Bake for 20 minutes. Remove tray from the oven, gently mix and spread across tray again.
- Bake for a further 10 minutes. Remove tray again and gently toss the leaves.
- Bake for 5 more minutes or until crispy.
- Allow the crisps to cool completely and then transfer to an airtight jar.
- Crisps will keep their crunch for two days.