Kale Crisps

Kale crisps are easy to make and surprisingly delicious. If you’re looking for a healthy, savoury snack, you’ve come to the right place. Kale crisps remind me of crispy seaweed so as well as snacking on them whilst watching a film, I also crumble them over rice or noodle bowls. I’ve seasoned this batch with toasted sesame oil and chilli flakes to enhance that Asian, seaweedy flavour, but you can flavour your crisps exactly how you like them. Some other family favourites: nutritional yeast and garlic/onion powder (cheese & onion), smoked paprika and maple syrup (smokey bacon), or just plain old salt and pepper! Share your favourite flavour combos in the comments.

Kale is a real Irish superfood, full of fibre and vitamins, most notably vitamin C, calcium, magnesium and vitamin B-6. Kale crisps are a fun way to get all that goodness in.

*All the ingredients pictured below can be added to your organic veg order and delivered to your door. We deliver to every address in Ireland and Northern Ireland.

Liz x

Ingredients

  • approx 14 curly kale leaves (any type of kale works)
  • 1 tbsp toasted sesame oil (or any oil you like)
  • chilli flakes to taste (or other flavours you like, see above for ideas)
  • 1/2 tsp salt (or to taste)
  • 1 tbsp sesame seeds (optional)

Method

  1. Turn the oven on to 150C (130C fan) and find your largest baking trays. Line the trays with baking parchment – we sell a 100% compostable one.
  2. Rinse the kale and dry it thoroughly. I place the rinsed leaves onto a clean tea towel then use a second tea towel to blot the leaves dry.
  3. Tear the kale leaves from their stems and place in a large mixing bowl. Do not throw the stems away, they are delicious finely sliced and sautéed. Use in stir fries or add to risottos or stews…
  4. Add the oil, salt, chilli flakes and sesame seeds to the bowl and mix and massage the seasoning into the leaves. Break up any large pieces as you go.
  5. Spread the leaves out onto the lined baking trays, it’s best if they are in an even layer and not overlapping.
  6. Bake in the oven for 20-30 minutes or until completely dried out and crispy. You will need to stir them half way through.
  7. Allow them to cool completely before storing in an airtight container. They are prone to loose their crispness so eat the same day or you can try adding a few grains of rice to the bottom of the container to act like silica gel packs in bought kale crisp packets. Just be careful not to eat them accidentally.

Soy Sauce Toasted Sunflower Seeds

These simple seeds are so savoury, crunchy and moreish! The perfect salad or soup sprinkle. Here’s a quick video tutorial to show you the easy method. Otherwise read on below. You can buy organic seeds and soy sauce (or gluten free tamari) from our website along with the best organic fruit and veg. We deliver to every address in Ireland.

Liz x

Ingredients

  • seeds of your choice (sunflower, pumpkin, sesame or a mix)
  • soy sauce (or tarmari if you are avoiding gluten)

Method

Measure out your seeds into the jar you’d like to store them in. Make sure you leave some space in the jar though as they will expand as they are toasted.

Tip the seeds into a dry frying pan on a high heat. Keep them moving with a wooden spoon and toast them until they are taking on some colour, starting to crackle and pop and smell incredible!

Once they are toasted well, add a splash of soy sauce and quickly stir to coat all the seeds in the salty seasoning.

Take the pan off the heat and let the seeds completely cool down before returning them to the jar and securing the lid.

They should stay fresh for at least a month in the jar. Sprinkle them on salads and soups or eat them as a snack. Enjoy!