This is a pretty flexible recipe; you can really add any amount of curly kale, cavolo nero, silverbeet or even beetroot leaves.
These can be kept in an airtight glass jar for a month, as long as the lid is replaced straight after any crisps are removed.
Special thanks to Anna Valentine from The Veggie Tree for this recipe.
- Kale, silverbeet or beetroot
- 2-3 Tbs extra virgin olive oil
- 1 clove garlic, crushed
- 1-3 Tbs nutritional savoury yeast flakes
- A good few cracks of Himalayan sea salt
- Preheat the oven to 80°C. You can have the oven slightly hotter if you’re in a hurry, but long and slow is best.
- You will need your biggest, flattest oven trays. Line them with baking paper.
- To strip the leaves off the kale pull your fingers up either side of the stem from the base, don’t worry if they are a little uneven. Put the leaves into a large bowl and drizzle with the olive oil, add the garlic and savoury yeast flakes and massage through and rub the leaves well, so they have a slight coating
- Put in the oven to dry out and crisp up. This should take about 30–45 minutes. They’re ready when completely dried out and very brittle.
- Add salt to taste. Store in airtight container.