Kale crisps have had their moment, perhaps, but they're still going strong in my household. And why not? They're a cinch to make, and a healthy alternative to crisps.
I make these cheesy using my vegan parmesan, but a sprinkle of paprika, chilli or any other dry spice mix you fancy would work just as well.
200g kale, tough stalks removed
1 tbsp light oil
¼ cup vegan parmesan
½ tsp salt
1. Preheat the oven to 180°C/fan 160°C/Gas 4, and line a baking tray with greaseproof paper.
2. Break the kale into rough pieces in a mix of sizes, and place in a large bowl. Toss in the oil, making sure it covers the kale completely. Sprinkle with the cheese, and toss well to coat.
3. Spread the kale across your baking tray, and cook for around 10 mins until crisp, tossing it a couple of times during cooking, and keeping a careful eye on it so it doesn't burn.
4. Remove from the oven and allow to cool – it will crisp up even more as it cools.
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