Baked Kale Spiced Crisps

Here goes – my first ‘proper’ blog post and its going to be about Baked Kale Spiced Crisps!!!

 I received a very large bottle of olive oil from Fine Oils and Ingredients

Olive Oil

The flavour of this oil is like no other olive oil I’ve ever had – a delicate, nutty and fresh taste!!  Needless to say I was super excited to get it and am looking forward to trying out some fusion recipes with it, and my Sri Lankan spices.

Something I am always looking for, is ways to add more vegetables to our diet.  I am not vegetarian but do believe that the more we eat of it, the better our health will be.  So I’ve decided to start with an easy to make, delicious and good for you, baked snack.  My kids are my biggest critics and I am happy to say – success was achieved because they (and I) wolfed it down!

Baked Kale Spiced Crisps

Serves – 3 – 4
Preparation Time – 10 minutes
Cooking Time – 15 – 20 minutes

Ingredients -
100g Kale leaves which have been washed, stalks removed and cut or torn into     smaller pieces
1/2 tbsp Olive Oil (I used the wonderful oil from Fine Oils)
1/2 tsp Sri Lankan Cumin Powder
1/2 tsp Sri Lankan Coriander Powder
Salt to taste

Sri Lankan Spiced Hari Hari Kale Crisps

Time to Get Cooking - Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking paper. Wash the kale and dry thoroughly. Place in a large bowl, drizzle over the oil, then add the cumin, coriander and salt.  Mix well, tip onto the trays and spread out in a single layer. Bake for approx. 20 mins or until crisp but still green, then leave to cool for a few minutes.

Optional but Super Tasty – Instead of 1/2 tsp Sri Lankan Cumin, you could use 1/4 tsp cumin and 1/4 tsp turmeric powder.  This gives the kale a really vibrant colour too!

Once finished, they came out of the oven looking a little like dried seaweed (thats what the kids said!) It didn’t smell or taste like it though.  Thin, crispy and melt in the mouth flavour, this dish has been a big hit with everyone.  I think next time, I’m going to have to use 2 bags of Kale though as 1 bag didn’t last very long at all.

Sri Lankan Baked Kale Spiced Chrisps

Top Tips - I used kitchen towel to make sure my kale leaves were completely dry. On the first run, they turned out a bit soggy because the leaves weren’t totally dry before being combined with the ingredients and put in the oven.  Second time round I used the kitchen roll and they were perfect!

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