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Kale Crisps

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Course: Snack
Keyword: kale crisps, vegetable crisps
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 Servings
Calories: 100kcal

Ingredients

  • 1 large bunch cavolo nero
  • 1 tbsp extra virgin olive oil
  • ½ tsp celery salt or sea salt
  • 1/2 tsp smoked paprika
  • Black pepper to taste

Instructions

  • Wash the cavolo nero thoroughly and pat the leaves completely dry. This is important for getting them really crispy.
  • Remove the tough central stalks and tear the leaves into bite-sized pieces.
  • Place the leaves in a large bowl and drizzle over the olive oil. Gently massage the oil into the leaves, making sure they're lightly coated.
  • Sprinkle over the salt, spices and a little black pepper and toss to combine.
  • Spread the cavolo nero in a single layer on an air fry tray, or baking tray. Don't overcrowd the leaves. Cook it two batches if you have to!
  • Air-fry at 200C for 5 minutes, or oven bake at 200C for 5 minutes, checking regularly towards the end, until the leaves are crisp and crunchy.
  • Remove from the air fryer or oven and leave to cool for a couple of minutes. They'll become even crispier as they cool.

Notes

  • Make sure the leaves are completely dry before adding the oil.
  • Don't use too much oil — a light coating is all you need.
  • Keep the leaves in a single layer so they crisp rather than steam.
  • Watch them carefully towards the end as they can burn quickly.
  • Try adding smoked paprika, chilli flakes, garlic granules or nutritional yeast for different flavours.

Nutrition

Calories: 100kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: -9g | Fiber: 3g | Sugar: 1g