Spiced Kale Crisps Food

SPICED KALE CRISPS

Steps:

• Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

CRISPY SPICED KALE

Steps:

• In a large bowl combine kale, scallions, spices and salt.
• In another bowl whisk together chickpea flour, cornstarch, salt and baking powder. Whisk in the sparkling water. Mixture should have consistency of thick cream. Scrape into bowl with kale mixture and combine thoroughly.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover the rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing the kale from the oil.
• Take up the kale mixture by the heaped tablespoon and carefully slide into the hot oil. The mixture should break apart into small pieces. Fry until golden, which shouldn't take much more than a minute, using the spider to flip the pieces over or press them down into the oil once so that all of the batter gets crisped. Using the spider, remove from the oil, allowing excess oil to drip back into the pan, and drain on the towel-covered rack. Sprinkle with salt if desired. Allow to cool slightly and serve.

SMOKY KALE CHIPS

Steps:

• Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika and 1/4 teaspoon salt. Spread on 2 baking sheets coated with cooking spray. Bake at 350 degrees F until browned around the edges and crisp, 12 to 15 minutes.

SPICY KALE CHIPS

Steps:

• Preheat the oven to 300 degrees F.
• Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture. Evenly spread the leaves out on a tray. Bake until crispy, 20 to 25 minutes.

SPICY THAI GINGER KALE CHIPS

Steps:

• 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
• 2. With your hands, mix together the kale and marinade, massaging gently.
• 3. Transfer to dehydrator rack or parchment lined baking sheet.
• 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
• 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.