Crispy, spicy and delicious — these kale crisps make the perfect snack. They're also great for sprinkling over rice or stir fries for some added crunch.
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Serves
4
Kale
Gochujang
Olive Oil
Salt
Black Pepper
Sesame Seeds
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Gochujang is a savoury, sweet and spicy fermented condiment popular in Korean cooking. You can find it in most Asian supermarkets or online. If you can't get hold of it, sriracha is a good alternative.
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Serves
4
Kale
Gochujang
Olive Oil
Salt
Black Pepper
Sesame Seeds
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- Unlimited access to 3000+ recipes
- Plan your meals with ease
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Wash and dry the kale well.
Step 2.
Remove the tough stems from the kale and place in a large bowl. The weight of the kale in the ingredients list is after removing the stems.
Step 3.
Whisk together the gochujang and olive oil in a small bowl.
Step 4.
Pour the gochujang and olive oil mixture over the kale and massage with your fingers so that each leaf is covered and marinated. Sprinkle over the sesame seeds, if using.
Step 5.
Air fry at 150ºC for 5 mins, tossing once or twice. Or bake in the oven in a single layer, at 150ºC for 20-25 mins, tossing once or twice until perfectly crispy.
Step 6.
Enjoy immediately, on their own or sprinkled over rice or a stir fry. Store for up to 3 days in a sealed container at room temperature.
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