Kale crisps have become a rather fashionable snack over the past few years, and that’s hardly surprising, given how easy they are to make and how delicious they are to eat.
In Denmark, kale is often consumed as part of a good luck meal on New Year’s Eve, but it really has no bounds. They make a great nibble to go with drinks, or you can use them in salads, or sprinkled on soups.
Prep Time: 5 minutes
Cook Time: 10-15 minutes
1 Bag curly kale
1/2 - 1 Tsp ground cinnamon
1/2 Tsp coconut sugar or maple syrup
Set the oven to 180°C / 160° Fan / Gas Mark 4 / 350° F
Wash and dry the kale (for best results the kale should not be wet.)
Using a sharp knife, with caution, remove the leafy part of the kale from the stem. Alternatively you can rip them off.
Place the leafy parts of the kale on a baking tray, (do not over crowd the tray, they require space to crisp up.) Do two trays if necessary, the kale does shrink, so what may seem a lot suddenly becomes sparse.
Drizzle some olive oil onto the palm of your hand, subsequently scrunching just enough into the kale to cover, (refrain from pouring the olive oil directly onto the kale.)
Sprinkle an even coating of the coconut sugar or maple syrup over the leaves, plus 1/2 - 1 tsp of cinnamon. (The amount depends heavily on how many leaves you have, and how sweet your tooth is.)
Pop into the oven for 10-15 until crisp and the leaves start to brown around the edges, keeping a close eye, as they can burn easily.
Once out of the oven add a pinch of salt to taste.
These crisps store well in an air tight container, if they aren't all eaten before hand that is!