I used to help in our family restaurant, and I love good food. I enjoy thinking up creative ways to use leftovers to avoid food waste.
Crunchy, Crispy Kale (No Oil!)
Most crispy kale recipes include frying or baking the leaves using cooking oil in order to crisp it up. It's somewhat quicker to do that, but how nice to have a completely guilt-free snack which has a similar texture and flavour but is entirely fat free.
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|Prep time||Cook time||Ready in||Yields|
2 hours 10 min
1 bowl full
- 1 kilo kale, chopped into 2-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon dried crushed chilli seeds
- 1/2 teaspoon garlic, finely crushed (or use bottled garlic pieces)
- 1/2 teaspoon garam masala or other spice of your choosing
Spice Adjustments and Options
- For instance, if you are on a low-salt diet, you may wish to leave out the salt altogether or cut down on the amount.
- If you don't like hot food, you may wish to cut down the amount of chilli seeds, but I wouldn't advise cutting them out altogether, as they do add flavour.
- The garlic is optional, but as it is good for you and adds to the flavour, I would recommend using it.
- You could replace the garam masala (which is actually a mixture of several spices) with a spice or spices of your choice, such as cinnamon, nutmeg, coriander, cumin, and/or curry powder . . . or you could omit the spice altogether.
- Wash the kale leaves thoroughly in a strainer, removing any hard stems, and any parts which are yellowing or turning black. Then shake off as much water as possible.
- Line a large baking tray with silver foil and turn the oven onto the lowest possible heat, or on a very slightly higher heat if you want to cook the leaves quicker, but with the extra work of having to check them after 25 minutes and thereafter every 5 or 10 minutes to ensure they don't burn and turn black. (Slower cooking on a lower heat will avoid this problem.)
- Cut the leaves into pieces about 2 or 3 inches long. Then spread them out on the lined baking tray.
- Sprinkle salt, chilli seeds and garam masala or any other optional spice over the leaves. Then place the loaded tray in the oven for 2 to 3 hours, depending on the temperature.
- Remove them when crisp but not burnt black, and tip into a large bowl, to eat hot or cold, according to preference.
Useful Tips About Kale
- How to Clean Kale: 12 Steps (with Pictures) - wikiHow
Kale is a healthy leafy green vegetable that can be used in salads and other recipes. If you want to use kale, it's important that you wash it first. To wash kale, you will need to remove the stems and submerge it in water. Then, rinse...
- The Many Types and Health Benefits of kale - Mayo Clinic Health System
The popularity of kale has skyrocketed in our country over the last four to five years. It has become available at not only farmer’s markets but local grocery stores, as well.
- How to Cook Kale and 9 Tasty Ways to Serve Kale
These simple ways to prepare kale, from steaming, roasting to throwing it in smoothies for a healthy breakfast, you'll be eating green in no time.
Do Leave Comments or Questions Here
Louise Powles from Norfolk, England on April 30, 2021:
I really do like kale, and this recipe sounds lovely. I'm definitely trying this. Thanks!
Thelma Alberts from Germany on April 30, 2021:
I love kale. Thank you for sharing the recipe. I would love to try it.