Kale Crisps

Kale is became one of those vegetables that I always seem to have in the house. A curly cabbage known as the “Queen of greens” and full with wonderful vitamins and nutrients.
I love getting my organic vegetable box delivered and finding kale in a big bunch of whole leaves. The supermarkets tend to sell it in bags already cut and although it’s still good for you it does loose some of its nutrients quicker.

Best box of organic veg including wonderful KALE


I do use kale not only in my cooking but in juices and smoothies too. If I have a lot of kale I often freeze some kale juice in ice cube trays to add to smoothies or soups


The absolute family favourite way to eat it is as crisps. Oliver, my youngest son asks the moment he sees the kale in the kitchen to make him some crisps.
If you have the whole leaves they are a lot easier to make. Simply wash and dry well the whole leaf and remove the white, hard middle part before cutting the rest into wide strips. Sprinkle with olive oil and salt and lay flat on a baking tray. Bake on a preheated oven (not too hot) for about 12/15 minutes. They cook really quick so keep an eye on them as the kale will burn easily.

With shop cut kale remove as much hard, white parts as you can and cook as before, although it make take a bit longer to cook and remember to turn the kale over a few times so it cooks evenly.

It is great fun to try different flavours. The kale picture on the left was flavoured with crushed garlic and salt and made with cut, shop bought kale. On the top right the crisps are salt and vinegar flavour and on the bottom right are my first and best choice, vegan Parmesan cheese kale crisps, totally delicious 😋


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