Recipe: Kale crisps

This dish is very much like the deep-fried crispy seaweed you get in Chinese restaurants, except it’s not deep-fried, and it’s made with kale.

The trick is to use a low oven temperature, so that the kale dries out, rather than bakes: leaving the oven door very slightly ajar helps any steam escape. I like it with the gochugaru chilli flakes used for kimchi, or any other chilli powder.

Serves 1

Calories per serving: 21

Preparation time: 3 minutes

Cooking time: 3–5 minutes

50g curly kale, washed, dried well and chopped 18 cals

½  tsp ground spices, such as garam masala, paprika or ras al ’hanout 3 cals

1-cal cooking spray (optional)

  1. Pre-heat the oven to 120°C/250°F/gas mark ½ . Remove any particularly thick stalks from the chopped kale.
  2. Lay the kale out in a single layer on a baking sheet and spray it with the 1-cal cooking spray, if desired, then sprinkle over the spices.
  3. Cook for 9-10 minutes, or until the kale has dried out and turned golden brown at the edges. It’s best freshly made.

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Now learn more about the wonders of kale and cabbage on the Superheroes blogpost.