I have been known to make this every other day in periods because it really is one of my favourite snacks, sides etc. It’s also my partner’s favourite which means he makes it when I don’t, haha. Apart from the crispiness and flavour making this snack even better is how little time and effort it takes to make and the fact that it goes well with most savoury dishes.
Kale is the superfood that seems to have been embraced by most but maybe not loved by everyone. I’ve had many people tell me they’ve tried making crispy kale and not been successful in the flavour department so for all of you here is my best recipe to date. I think the flavour will vary wildly however depending on the kale you are using. In this recipe I use curly kale which is brightly green, very curly and rather soft in comparison to for example cavolo nero (black kale). There’s also a big difference in flavour in these two types and it is probably the most extreme example I could make. Choose your kale after your taste – if you like it subtle choose the brighter and less sturdy kind and if you enjoy a deep kale flavour go for darker and tougher varieties. Personally I think all make yummy crispy snacks.
So if you’re new to the superfood jungle you might be thinking; what’s so great about kale? Well, it contains lots of fibre, is rich in vitamin A, C and K as well as in the minerals iron and calcium which are two things to keep track of as a vegan and last but not least filled with antioxidants to keep your cells happy and healthy.
If you’d like to really keep all this nutrients intact you might want to try to dehydrate instead of oven roast which I do in this recipe. If you do, simply put your dehydrator to 40 degrees celsius or place your oven to the lowest setting and leave the door open when cooking. You’ll then need to leave it for three hours, then flip them over and leave again for another 2-3 hours.
PORTIONS: 2 as a snack / TIME: 20 min
2 packed cups destemmed kale
1 1/2 tbsp olive oil
1 tbsp liquid aminos or tamari
1 1/2 tbsp nutritional yeast
Optional additions: garlic, chilli flakes, dried herbs, lemon juice
Preheat oven to 160 degrees celsius.
Remove kale from stem and rip into pieces (not too small as it will shrink in the oven).
Place the kale in a mixing bowl and add oil, liquid aminos, nutritional yeast and black pepper.
Mix the ingredients together using your hands and give the kale a one minute massage before spreading the leaves out on an oven tray. Make sure they don’t overlap to much as they’ll cook unevenly if so.
Place in oven for roughly 10-15 min, flipping them over halfway through.