The perfect recipe to get kids eating kale, one of the most nutrient dense greens in the world. Kale is quite tough, and not always easy to mix in with main meals so for those who aren’t (yet) a big kale fan, or for those who are trying to get their kids to eat more greens, why not turn your curly kale leaves into crunchy crisps.
Very easy, quick and so delicious – as demonstrated here by Hungerford Youth Club!
How to make crunchy kale crisps
1 bag of curly kale (approx 200g)
1 – 2 tbsp of olive oil
¼ tsp salt (more or less to taste)
Optional extras, choose from:
Smoked paprika powder
Nutritional yeast flakes (available at heath shops, provides a non dairy cheesy flavour)
1. Preheat the oven to 130 degrees Celsius and line a large baking tray with baking paper
2. If you have washed the kale beforehand, make sure it is completely dry before continuing. Pull off thick stalks and discard (or even better, put them in the compost).
3. Place kale in a large salad bowl. Add the oil, salt and any other flavourings of choice. Mix quickly with your hands until all kale leaves are coated with oil. Don’t spend too long mixing though as the kale may go limp!
4. Spread the kale in a single layer on your baking tray (bake in batches if it doesn’t all fit on one tray) and transfer to the oven for approximately 8 – 12 minutes until crisp but not too brown. Make sure to keep checking your oven regularly once they are in as they can burn quickly!
5. Once baked to a crisp, serve immediately
Kale is a fantastic source of calcium and magnesium both of which are necessary for strong bones. It’s also loaded with vitamin A, C, K, B6 and folate which are good for eyes, immunity, skin, blood and the brain! Oh and it’s so tough because it is full of fibre.
For more wheat, dairy and refined-sugar free recipes, do check out Fuel For Life that I co-wrote with Bear Grylls.
Kay van Beersum
Photo credit: Emma Myrtle (portrait of Bear and Kay)