Preheat oven to 160C
Line an oven tray with foil (helps the tray stay clean and easy to wash up)
Wash your kale and drain
Place on the tray and add oil - I used rapeseed oil
Massage the kale for a few seconds to make sure the oil covers all surfaces
In a bowl, mix 1/2 cup gram flour with 1 tsp of the following spices: turmeric, chilli powder, ground black pepper
Mix this well into the kale cleaning any residue off the tray with your kale
Sprinkle rock salt to taste
Make sure the kale is spread out in a single layer
Place in the oven for 10mins
Mix and let cook a further 5mins
Remove from the oven and this is the trick to keep the crunch in the crisps
TRICK: let the oven cool down to warm and place the tray back in with the oven off. The crisps will get their perfect crunch and stay crispy forever. Leave for however long you like and eat straight from the tray like we do!
If your crisps lose crunch the next day, put them back in the oven for 3-4 mins
Ingredients
Directions
Preheat oven to 160C
Line an oven tray with foil (helps the tray stay clean and easy to wash up)
Wash your kale and drain
Place on the tray and add oil - I used rapeseed oil
Massage the kale for a few seconds to make sure the oil covers all surfaces
In a bowl, mix 1/2 cup gram flour with 1 tsp of the following spices: turmeric, chilli powder, ground black pepper
Mix this well into the kale cleaning any residue off the tray with your kale
Sprinkle rock salt to taste
Make sure the kale is spread out in a single layer
Place in the oven for 10mins
Mix and let cook a further 5mins
Remove from the oven and this is the trick to keep the crunch in the crisps
TRICK: let the oven cool down to warm and place the tray back in with the oven off. The crisps will get their perfect crunch and stay crispy forever. Leave for however long you like and eat straight from the tray like we do!
If your crisps lose crunch the next day, put them back in the oven for 3-4 mins
