Chilli Kale Crisps Recipe
by Nicola Lando
-
5 minutes prep time
-
180 minutes cook time
-
Easy
This is a great recipe for curly kale. By simply coating them in a small bit of oil and drying them in a dehydrator, the curly kale transforms from a tough, chewy, cabbage-like vegetable into a mouth-wateringly delicious snack. Even 'kale haters' won't be able to keep their mitts from the bowl.
The chilli kale crisps are enormously versatile: a cunning way to get children to eat their greens, a beautiful way to garnish fish or meat dishes...and the chilli edge means that it goes astoundingly well with a pint of ale. A far healthier pub snack than pork scratchings! Plus the low cooking temperature means they keep all their vitamins.
Ingredients Serves: 4
- Medium bunch of curly kale (roughly 300g)
- 30g gochujang, Korean red pepper paste
- 5 tbsp oil
- 1/2 tsp salt
Special equipment
- Dehydrator
Method
- Cut the kale leaves into pieces which are a couple of times the size crisps (allow for shrinkage). Discard any very thick stems or ribs.
- Whisk together the gochujang, oil and salt in a large mixing bowl. Add the curly kale and use your hands to coat the leaves in the gochujang-oil mixture.
- Spread out the leaves on a dehydrator tray, and dry them out at 52C (125F) for 3-4 hours. Eat straight away.
About the author
Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
