Kale crisps with lemon

Kale crisps with lemon

By
From
Cut the Carbs!
Serves
2-4

I wanted to hate kale crisps. I wanted to shun them the way I do event television and wedge sneakers. They flamed into the zeitgeist too quickly; they were too faddish; they came from nowhere – like an edible meme – and suddenly they were everywhere, haunting every corner of the internet and wholefood store. But here’s the problem: they’re very good. They have a pleasant crackle and an elegant texture. And surprisingly for a roasted leaf, they also proved an excellent vehicle for other flavours. You could try them with smoked paprika sprinkled over the top. Cayenne or Sichuan pepper would also be fun. But lemon zest makes them really shine – as though the last thing these crisps needed was anything to draw more of a spotlight onto them.

Ingredients

Quantity Ingredient
small bunch kale, cleaned and dried thoroughly
2 tablespoons olive oil
1 lemon, grated zest
sea salt

Equipment

Quantity Ingredient
baking tray lined with baking paper

Method

  1. Preheat the oven to 180˚C.
  2. Pull the tendrils of the kale away from the hard stems and discard the stems. Gently tear the tendrils into pieces around the size of a Pringle.
  3. Scatter the kale in a single layer over the lined baking tray. You may have to do this in batches. Drizzle the kale with the olive oil, and sprinkle with the lemon zest and some salt, to taste.
  4. Roast the kale in the preheated oven until mostly crisp – 10–13 minutes. If it’s browning too much, turn some of the leaves over. A word of caution: if you take them to the browner edge, they will taste more roasted and a little more bitter.
  5. Allow the kale to cool completely before storing in an airtight container.
Tags:
healthy
low carb
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