Kale And Rosemary Crisps

Kale And Rosemary Crisps

Delicious recipes for snacks, whether you’re vegan, veggie, or meat-eater, can be hard to find. But we’ve come up with a good’un. Not only yummiliicious, this one is healthy too, whoop whoop! Check out our homemade recipe for Kale and Rosemary Crisps!

These crisps look good, all green and crispy and curly – they do the job that crisps should do – crunch in the mouth, taste yum without bloating you before dinner or while you’re watching telly. The delicious snack also takes minutes to prepare and looks fab in a big bowl on a buffet table too. Impress your friends and family!

What you’ll need:

  • a bag of Kale – doesn’t matter if it’s leafy or curly!
  • Rosmary sprigs
  • a drizzle of oilive oil
  • sea salt
  • black pepper

How you’ll prepare it:

Wash the kale and trim it down. Make sure you pinch and pull the white stems off. You could keep them but they take longer to crisp than the kale leaves so you’ll end up burning them – which you don’t want to do!

Once you’ve washed it, get a paper towel or tea towel and dry the kale really well. You don’t want any water left because it will make your kale soft and you want crispy, crunchy leaves not soggy ones!

Spread the leaves across the bottom of a baking tray, taking care to make sure that none are overlapping. Drizzle oil all over the leaves and sprinkle rosemary liberally over too. Next, a pinch of salt and pepper. Shake the tray so that all the leaves are covered in some oil (not too much!) and Rosemary for infusion.

Pop into the oven at around 220c and bake for 7-10 minutes. Take care to check every few minutes as sometimes they will crisp up quicker than that – it all depends on your oven!

The end result is crispy, crunchy Kale and Rosemary Crisps – delicious!

photo credit: Kitchen Konfidence

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