Kale Crisps

An amazing add-on to salads and stir fries

1 Prep Kale

5–10 big kale leaves, washed, get rid of stems and all overly hard or dry bits. Cavolo Nero works, but curly Kale — green, red or black — will work as well.

Try to keep leaves in one bit.

2 Make Dressing

1 Tbsp french dijon mustard
1 Tbsp course grained mustard
3 Tbsp olive oil
2 Tbsp lime juice or white/red vinegar
1 Tbsp crushed black pepper corns
1/2 Tbsp red chilli flakes (those you get with Döner Kebab, you know the ones)

3 Bring it together

Coat leaves in dressing
Heat oven to 175 degrees and fry/dry leaves till crispy. Best put on a grid.
Turn around from time to time.

Careful it burns easily.

If commercially done the kale will be dried at around 40 degrees for a day or so. I find higher temperatures in the oven work well but it’s a bit different, more ‘fried’.

Note: To make the coating stick better, you can put all into a blender with cashew nuts to make a thick paste. I usually don’t bother. Some recipes add nutritional yeast to give it a cheesy flavour but I find that over-processing, so I don’t. You can, of course, also add hard cheese like parmesan.