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Spiced kale crisps

Spiced kale crisps

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6 as a snack

Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven

Nutrition: per serving (6)
NutrientUnit
kcal22
fat1g
saturates0g
carbs2g
sugars0g
fibre0g
protein1g
salt0.1g
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Ingredients

  • 100g chunky chopped kale, or kale leaves, tough stalks removed (weight without stalks)
  • ½ tbsp olive oil
  • 1 heaped tsp ras el hanout

Method

  • STEP 1

    Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

RECIPE TIPS
KEEP THEM CRISPY
Kale crisps are best eaten within a few hours of making. If they become soft, just pop them back in a low oven for 3-4 mins to crisp up.
MAKE YOUR OWN SPICE BLEND
As an alternative to ras el hanout, try sprinkling over 1 tsp each of turmeric, ground cinnamon and coriander before baking.

Goes well with

Recipe from Good Food magazine, October 2014

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Overall rating

A star rating of 4.5 out of 5.23 ratings
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