Cabbage crisps

Leafy cabbage crisps (kale crisps) are a really fun way to celebrate this wonderful green vegetable. There’s no place these crisps wouldn’t be perfect – for crunching, snacking, birthday tables, picnics, car trips or even to top off any soups, salads or the like.

It’s also a good snack, to be seasoned as the mood takes you. For example, try seaweed flakes, seasoning salts, sesame seeds, chipotle or cayenne pepper and find your favourites.

Quantity: 1 baking dish
Time: 15 min
Severity: light

• 150 g kale (without stalks)
• 0,5 tbsp olive oil
• 1 teaspoon ground garlic (optional)
• 1-2 teaspoons chilli flakes or ground chilli (optional)
• Salt to taste

How to make kale crisps?

It is important that the kale is completely dry. So wash it beforehand or dry it very thoroughly. Pluck the kale leaves from the stem. (You can use the stems in soups, smoothies or stews, for example. If you steep the kale stalks in hot water with ginger, honey and lemon juice, you get a wonderful healing drink that helps with foggy thinking).
Sprinkle the kale leaves on a baking tray, sprinkle with oil, salt, ground garlic and chilli.

You can do without oil, but the oil helps the salt and seasonings to stick better to the kale. Another option is to use fresh garlic pressed in a garlic press instead of oil, which also helps the flavours to stick.

Mix in all the flavours well, place in the preheated oven and bake at 140 degrees for about 7-10 minutes, depending on the oven.

It’s important that the kale leaves don’t brown, so keep an eye on them to make sure they don’t go dry or become bitter. Let the crisps cool completely and crisp up, then serve and enjoy!