Kale Crisps

I have never really liked anything green,food wise. But I have found that my tastes have changed dramatically over the last year and I have come to love kale crisps, they are quick and easy and remind me of the seaweed you get in Chinese restaurants, as it should because that is also made from cabbage. feel free to add some curry spice powder to the bag to ramp up the flavour,do not be tempted to add any other liquid before cooking as they will just steam, rather than crisp up, If you want to add a sauce ,add it after cooking during its cool down phase.


You will need a bag of kale from the supermarket, regular olive oil, and a couple of baking trays,maybe even 3, lined with parchment or foil if you want to avoid the messy clean up
Use a pair of scissors to carefully cut the top of the bag so you can use the bag as the mixing bowl.
Open the bag and see how wet the kale is, if its not too wet carry on. if you would rather wash it then do so and dry it very well. and place back in the bag or in a large bowl.
Add a generous glug of olive oil to the bag of kale, about a couple of tablespoons should be plenty, to not be tempted too drown the kale in oil as it is just a waste of oil and if you find you have not added enough you can add some more later.
Add a generous grind of salt to the bag (and any other spices you want) Don’t be tempted to add too much salt at this stage, it will become more concentrated as the kale shrinks so you can always add more at the end.
Using your hands gently massage the leaves to make sure they all have a coating of oil and the salt has been distributed throughout the bag.
All the leaves should glisten with oil, but do not be so rough that you bruise them.
Tip the leaves onto the baking trays, making sure there is plenty of room around each leaf, and non are on top of each other.
If any leaves are particularly big cut them up so they are all a similar size for even cooking.
Remove and throw away any woody,thick stems before cooking
Place in a cool oven 100 deg gas1 for about 15 minutes and then check them, each batch will be different and it will depend on how much oil is on each leaf,and your oven.After 15 minutes move the leaves around and turn over if necessary and put back for another 10 minutes. cooking them at a lower temperature like this gives you more control.If you think they are nearly done,turn off the oven and leave the crisps inside to dry out rather than cook. I have read that these also work well in a dehydrator if you have one.
When they are done they will have shrunk and be crispy to the touch and easily ditintigrate in your fingers.
They will be dark green in colour . This is the time to taste them and add more seasoning if needed.
Allow to cool on the tray before serving them

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