Crispy Kale Chips with Thyme.
Roasted kale chips are a fuss free, healthy kale tray bake. I like the addition of woody herbs with kale roasted in the oven; thyme, rosemary or even sage.
The great thing is woody herbs also go nice and crispy along with the kale, where as softer herbs (coriander, parsley) can tend to wilt or burn.
Roasted kale is a great way of using up all that kale you got after buying your nutribullet for the first time 🙂
I usually talk too much, but I’m at a loss of what to say about crispy kale chips. I guess I should say they aren’t really chips – but they are crispy.
This isn’t a new recipe but my kids love making them, mainly I think because they can get their hands dirty mixing all the oil and bits in a bowl. The plus side is they also end up actually eating something green, which is a bonus.
Crispy Kale Chips Recipe
2tbl/30ml vegetable oil
Few pinches of chilli flakes
Few sprigs of thyme (or rosemary or sage)
Crispy Kale Chips Method:
- Cut the kale up into floret sized portions (if you wash the kale, dry it well before cooking otherwise it won’t crisp!).
- Mix the kale, thyme, oil, salt, sugar, pepper and chilli flakes in a bowl so everything is coated and then spread out on a baking tray. Try to spread the kale out so it’s not piled on top of each other too much.
- Pop the kale into a preheated oven at 220c and roast for 10 minutes (if you have a lot in the roasting tray you may need to give it a quick shake half way through to help all of it crisp up.