Kale is not only full of nutrients but our kale crisp recipe is the perfect snack if you’re on a January health kick. The dry heat cooking environment in your Stone Bake oven makes these crisp up infinitely better than a conventional oven- just make sure you cook enough as people will LOVE them.
- 250g Kale
- 2tsp Olive oil
- 2tsp Garam Masala*
- 1tsp Sea Salt
- *Try cinnamon and sugar for slightly sweeter crisps or chilli flakes and cumin for a spicier kick!
This recipe is a great way to make the most of the residual heat in your wood fired oven after a pizza session. You would need the temperature to be at around 120°c-150°c.
Firstly pick the leaves from the kale, washing and drying them thoroughly. Remember it’s important the kale is dry and that no stalky bits remain as these wont crisp up.
Next, in a bowl mix the kale with the olive oil using your hands to rub it in gently, making sure every bit of the kale is nicely coated.
Now add in the salt and garam masala and mix together.
Finally lay the kale on a baking paper-lined tray and bake in your wood fired oven for 20 minutes. They’re so delicious we guarantee you’ll be making another batch before you know it!
Are you interested in our wood fired ovens? Head over to our product pages for more information.