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.
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)
- Pre-heat the oven to 120°C/250°F/gas mark ½ . Remove any particularly thick stalks from the chopped kale.
- 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.
- Cook for 9-10 minutes, or until the kale has dried out and turned golden brown at the edges. It’s best freshly made.
Like this? Find more recipes in 5:2 Good Food Kitchen which contains over 80 recipes. lots of information about healthy cooking and eating, plus inspiring stories.