Fantastic for a a healthy snack, or even a side dish, this Almond & Garlic Baked Kale is really easy to make and yet tastes amazing!
This recipe makes one portion, but really you should go ahead and make 2 or 3… or more! Since they will keep for a few days you can make a batch and snack on them any time you are feeling a bit peckish throughout the week. With only 80 calories per serving they come guilt free!
Once baked these kale chips will keep for 4-5 days before they start to go soggy. I’ve tried and tested several different storage options to give you the best and most effective to retain freshness. These included a sealed jar, a sealed jar with rice at the bottom (to soak up moisture) and a sealed food bag. I can tell you that the best option is a sealed jar with the rice at the bottom – the rice actually made a big difference, particularly after a couple of days.
Word to the wise, keep an eye on these when you cook them. You don’t want to cook them too fast or they will go brown but not crispen up enough. Make sure the oven isn’t too hot and place them in the bottom half – slowly but surely is the way to go here. They may lose a little crispiness when they cool so make sure that you’ve done them enough.
Almond & Garlic Baked KaleCourse: SnacksCuisine: HealthyDifficulty: Easy
Crunchy, tasty and healthy – these Almond & Garlic Baked Kale Crisps have it all. Great as a snack or served as a side dish. These are perfect to bulk prep and then graze on throughout the week.
50g raw kale – you can either buy ready prepared or whole and remove the core and slice the leaves
1 tsp olive oil
1 tsp sliced almonds (around 2g)
1 clove garlic, thinly sliced
- Preheat the oven to 180°C
- Make sure the kale is really dry. Thoroughly pat it dry with a kitchen towel to remove any residual moisture. Season as you prefer with salt and pepper. Add the kale to a baking tray and drizzle with the olive oil. Mix the oil around the kale with your hands. Scatter the almonds and garlic over the top
- Place the tray in the middle of the oven and bake for 20 minutes – turning halfway through.
- Once cooled store in container with rice in the bottom to absorb any moisture.