Crispy Fried Kale

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 175, total fat 10 G., saturated fats 1 G., proteins 6 G., carbohydrates 19 G., fiber 4 G., cholesterol 0 mg, sodium 401 mg, sugar 0 G.

Crispy kale chips that simply melt in your mouth are a great alternative to high-calorie, unhealthy snacks. You can use different spice combinations (like dried garlic) to explore new flavors. It's best to place larger pieces of kale on a baking sheet, as they shrink considerably during cooking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 bunches curly kale (about 1 kg)
1/4 cup good olive oil
Flaked salt (fleur de sel)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, leafy cabbage, salt fleur de sel

Cooking the dish according to the recipe:

Preheat oven to 180°C. Place 3 racks evenly spaced apart.
Place the kale on a cutting board and use a small, sharp knife to remove the tough stems. Tear any large leaves in half. Place the kale in a large bowl of water and rinse thoroughly. Remove excess moisture with a salad spinner. Wipe the bowl dry and return the kale to it.

Toss the kale with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the kale among 3 baking sheets or roast in batches. If you pack the kale too closely, it will turn out mushy instead of crispy. Cook for 15 minutes, or until crisp. Sprinkle with fleur de sel and serve hot.

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