Kale Crisps with Chili Flakes

29 Aug

Just a quick post today!

Kale seems to be all the rage at the moment. and for good reason:  it’s bloody delicious. Well, it can be. I’m not particularly keen on fresh kale. It’s a little bitter, very thick and quite chewy. But when it’s baked? Oh mama.

I have at least 10 witnesses who can attest to it’s deliciously crunchy, flaky texture. And it takes to seasoning better than Flavor Flav very well. And it’s the most delicious low calorie crispy chip alternative I’ve ever had, to boot!

This recipe can be easily altered to suit all flavour profiles. You can add pretty much any spice combination under the sun in these small amounts, so get adventurous! But a word of warning: minimize the amount of liquid you use in this recipe as much as possible. Under 3 Tbsp. is my recommendation, lest you pull out a tray of molten, bubbling kale from the oven.

Kale Crisps

Capn' Crunch has nothin' on these

Capn’ Crunch has nothin’ on these


Large bunch of Kale, at least 300g worth

1-2 Tbsp. Extra Virgin Olive Oil

1/2 Tbsp. Chili Flakes

1 tsp. Cayenne

2 tsp. Cumin

Sea Salt, to taste



1. Set oven to 175 ºC or (350 F). Wash kale thoroughly, then pat dry.

2. Cut stalks and ribs off of the leafy greans, then chop roughly into the shape and size that you want your crisps to be.

IMG_9964 (2)

3. Pour on just enough olive oil to cover the leaves, without drenching them. They need to be firm enough to crisp up in the oven. Season with chili flakes, cayenne, cumin and salt and taste one leaf to see if the flavour is to your liking. Add more chili and cayenne for more heat, more cumin for depth of flavour, or more salt because salt.

IMG_9965 (2)


4. Bake in the oven for 15-20 minutes.


Put them in bowl will camouflage them, or they'll be gone within seconds without you ever having a bite

Put them in bowl that’ll camouflage them, or they’ll be gone within seconds without you ever having a bite




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