I'm not sure if I have ever actually posted a kale crisp recipe before. I think I've probably left it as there are a gazillion versions of kale crisp recipes out there, but, these are a long standing staple in our home and this version is way too good not to post!
Kale crisps are great just with a little sea salt and sometimes we add a little cider vinegar and nutritional yeast to make them cheesy. We cook ours in the oven as we don't have a dehydrator but if we had one, I'd use that for sure to make them a raw recipe. Either way you get delicious salty, crispy treats that are packed with nutrients. The only drawback? Bits of green kale get stuck in your teeth....
I made these gomasio kale crisps in a moment of inspiration as I had a ton leftover in the fridge. Luckily, it was amazing and made the best flavoured kale crisps I have ever tasted. Ever. So I am delighted to share this recipe with you. You can make your own gomassio (It's pretty easy) or you can buy it ready made in health stores- whatever works for you!
2 bunches of kale
2-3 tbsp gomasio
1 tbsp melted coconut oil
Preheat the oven to 180 (160 fan).
Tear the kale off the stem and rip the leaves into crisp size pieces. Wash and spin dry thoroughly. Add them to a large baking tray and massage the oil into them making sure each leaf is coated well. Sprinkle over the gomasio and lightly mix with your hands. Place them into the oven- now these crisps can turn very quickly, you'll need to keep an eye on them! After 8-12 mins, turn them over and separate them out a little more so they all get a chance to get nice and crispy. Cook a little longer until crisp. Enjoy!