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Wednesday, February 19, 2014

Spicy Kale Crisps

Lightly coated chickpea and rice flour provide the perfect crunch for this favorite snack of Kale Crisps.

Adjust the seasoning and spices to taste. Sometimes I use cumin and coriander powder with a hint of paprika for the seasoning, and sometimes just plain kale with no flavors or flours except a sprinkling of salt.

5 packed cups coarsely chopped kale leaves
¼ cup rice flour
¼ cup chickpea flour
1 tsp chili powder
1 Tablespoon olive oil
salt to taste


  1. Pre-heat oven to 350°F
  2. Wash the chopped kale and drain; place in a large enough container
  3. Drizzle the oil, then sprinkle the flours and seasoning; toss well till a thin layer of the flours adhere to the kale leaves
  4. Place the coated kale leaves on a greased roasting pan and roast in the 350°F oven for about 12-15 minutes
  5. Check partway and flip the kale to crisp uniformly; turn the pan if needed; if the kale is not done to desired crispness, leave it in the oven for another couple of minutes; watch closely so as not to char
  6. Remove and serve warm; or, allow to cool completely in a rack and store in an airtight container

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  • At 6:51 AM, Anonymous Anonymous said…


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  • At 7:04 PM, Blogger nandoos Kitchen said…

    Kale crisp look lovely. Thanks for sharing.

  • At 12:36 AM, Blogger Ester Ulaya said…

    nice recipe thanx


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