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spicy kale crisps

spicy and tangy kale crisps + foamy matcha green tea – my perfect snack

I don’t know if you are into gardening, or have the opportunity to garden, but certainly here in the UK we are having a good growing season. Drive anywhere just outside of cities and towns and you see fields and hillocks covered in vegetables plots, neat rows of climbing raspberries and sprawling strawberries, waving ripples of wind-tossed grains. In Scotland I’ve already spotted tell-tale tassels of sweetcorn.

Aside from the washout of Glastonbury last weekend, we have been so lucky with the weather – warm, a little rain and not too much drying wind. In fact it has been so nice that it has been difficult to stay indoors and do proper work and chores. Consequently I have a dusty house and bits on the carpet but great-smelling line-dried laundry and a swept deck. It is almost painful to be indoors when the sun is out and the air is balmy. Do you feel that way?

With all of the great weather and my inability to stay indoors I have been able to keep a closer watch than normal on my edible garden. Happily I have noticed that even my own modest collection of pots and willow-bound raised beds are bursting with greens and edible flowers. In fact, I would go so far as to say I have a glut. Not of black pak choi though. We had barely a chance to eat a few plants before hungry, discerning critters swooped in and nibbled the lot.

But not much is after the kale. More fool them as homegrown kale is out of this world, and incredibly easy to grow. Shannon, who lives in Malaysia, has the normally cool temp crop growing on her balcony! But I think she may have a special knack. I sowed a tray earlier in the year and planted most of them out once they had about four leaves. After that I pretty much just left them to the elements. No molly-coddling from me. :-).

But this isn’t a gardening blog: I would have run out of things to say by the third week, such is my lack of knowledge. I will however give you my new favourite kale crisp recipes. Kale crisps/chips are my area of expertise. 😉

I have learned over the few years of making kale crisps to keep the temperature low and the time a bit long. It does require more patience – not really my forte – but totally worth the wait. I also use a variety of kales, with all working well when no extra flavours are added, but curly kale works best when adding both dry or wet seasoning: the little frills and nooks and crannies are just so good at trapping flavour. But use whatever kale is available to you. I grow mainly the long non-curly black kale so that is what I used here. If buying from the store you are more likely to find the curly stuff, so get that.spicy kale crisps

To bake the kale crisps you will need a tray of course. And I was lucky enough to be given a great bakewell pan from Viner’s Cook & Dine to be used not only for kale crisps (I don’t think kale crisps are its selling point!) but any kind of baking or roasting. I have gone through so many baking trays over the years, most warping at some point. Still usable but a little unsatisfactory. I tested this pan without anything in it to see what was the ‘warp point’ (the temperature at which a tray will bend and buckle). It didn’t have one. I had the tray at 250C (500F) and nothing. Not the usual tell-tale ‘boing’ from the oven, or shape-shifting when I had a peek. Good stuff. It isn’t non-stick, but I actually prefer to add my own baking paper anyway, so that’s what I ended up doing. The image shows kale on tray sans paper just so you can see the pan better.

So to the giveaway, Viner’s are offering UK readers of food to glow a chance to win a set of baking trays – the Progress Multi-Use and a Viner’s 12-hole deep muffin tray. How does that sound? If you like to cook and bake you don’t need me to tell you one can never have enough trays. 🙂

To have a chance of winning just leave a comment finishing this sentence: If I won the Viner’s baking set  the first thing I would make is….

Leave a link to your own recipe, someone else’s, or even just the name of what you would like to bake, e.g. carrot cake muffins. To increase your chance, tweet a link to this blog post, including me – @foodtoglow – in your tweet! Good luck!

Giveaway winner decided at random and contacted shortly after the closing date of Friday, 11 July at 12 midnight. Mainland UK readers only – sorry!

Disclaimer: I only affiliate with companies and products I personally use and love. I will not endorse a product or company without having tried them. It isn’t ethical. I will not run a giveaway for or do a review of a product or service I haven’t used. Review opinions are completely my own and are not paid for.

PS All images are just snappy snaps from my phone. In a hurry. We were hungry!

PPS Thank you to Jac over at Tinned Tomatoes who felt sorry for my naked header section at the top of the blog and put some of my photos into a banner for me!

spicy kale crisps

Spicy and Tangy Kale Crisps

  • Servings: 2 as a snack
  • Difficulty: easy
  • Print

Although I have used homegrown black kale here – cavolo nero, dinosaur kale, lacinto (it has a lot of names) – my preferred kale for flavoured crisps is curly. The natural frills hold any flavourings you add, and keep the hot air circulating around and through the leaves. When I am not adding anything to my kale, black kale is the business. For the curly kale, just pull the frilly ‘outcrops’ from the stem itself; for black kale, cut away the rib and tear or cut the leaves (see image).

The spicy and tangy options here are sriracha-miso and Korean gochujang. Both are very tasty indeed, but those avoiding sugar will prefer the less sweet version of sriracha-miso.

I also baked leftover marinades into some raw peanuts with great results. I would however use walnuts or pecan next time as the nooks and crannies will hold even more delicious sauce!

The lower than usual temperature is necessary for evaporating the moisture in the sauce and leaving just the exquisite tangy-spicy flavour. You may need to play with the timings to get them to your liking. Enjoy! K x

Korean Kale Crisps

Gochujang is a spicy-sweet paste used widely in many Korean dishes. You can get it from souschef.co.uk, many Chinese and Asian supermarkets, and of course online. If you can’t get it – or don’t wish to – see the other crisp recipe below. :-). There are homemade gochujang recipes online too.

160g (about half a large bunch) cleaned and dry kale of choice, trimmed weight

1 tbsp gochujang paste

2 tsp vinegar (I used apple cider vinegar)

1 ½  tsp rapeseed oil/coconut oil

Sriracha-Miso Kale Crisps

I think that this paste combination tastes very similar to commercial Korean gochujang paste, so do try this if you can’t get gochujang paste.

150g  (half a large bunch) kale of choice, trimmed weight

2 tsp Sriracha (hot sauce)

1 tsp brown miso (or other miso paste)

2 tsp vinegar

1 ½  tsp rapeseed oil/coconut oil

Preheat the oven to 140C/120C fan/285F. Line two baking trays with baking parchment or Silpat.

For either sauce, cut or tear the cleaned and dry kale into large pieces, bearing in mind they will shrink during their time in the oven. Add the pieces to a large mixing bowl. Set aside.

Add the marinade ingredients of choice to a small bowl and use a spoon or small whisk to mix thoroughly. With the gochujang paste you will have to work a little harder as it is a bit sticky. Taste and adjust to your liking.

Scrape the marinade into the large bowl with the kale and use both hands to thoroughly rub into the kale pieces. Place on the two baking paper-lined or Silpat-lined baking trays. Place in the preheated oven and bake until crispy and light – about 25 minutes, rotating the trays halfway through. You may need more or less time, depending on your oven: kale crisps are sensitive little creatures!

Let the crisps cool for a few minutes, to dry further, then just start eating!

Leftover crisps? That rarely happens but if so they are wonderful as a cheese substitute on spaghetti Bolognese, on salads and mixed with popcorn.

BONUS marinade use: on nuts

Sriracha and Miso Nuts

Sriracha and Miso Nuts

I have loads of kale recipes and a cluster of Korean recipes, so do have a look at the Recipe Index for more ideas.

35 thoughts on “Spicy & Tangy Kale Crisps, Two Ways + Viner’s Bakeware Giveaway

  1. Mmmmm! I love kale crisps. I love the idea of the spicy miso version, and while I’m more wary of the Korean version I trust you so I’m gonna give it a go! I’m not eligible for your giveaway, but I’m sure someone will love that bake set!

    1. Gochujang isn’t too spicy – promise! But most commercial brands have some kind of corn syrup which isn’t as nice. But you only use a little and a little goes a long way. But the sriracha-miso is a good doppelgänger, I think. I wish I could send you the pans. I know it would go to a good home! (Viner’s is sending them out)

  2. I thought your banner was looking a bit different! Cool ☺️ The images look great 👍 I guess I would have to say…
    If I won the Viner’s baking set the first thing I would make is….your kale chips recipe!! I’ve still never tried kale and I see people raving about kale chips, it really. It’s be about time for me to try, especially if the marinade can be used on some nuts too – sounds like a win win to me! (Sorry, not on twitter 😕)
    Hope you’re having a great day xx

    1. Aw, extra points for you Elaine! But seriously you must make kale crisps at some point – whatever the recipe or method. If you like kale well enough you will love these. Addictive, in a good way 😉

      1. I’m going to add it to my market list and make sure I give it a go x

  3. I’m so excited to see this recipe – we have loads of kale growing in our new garden. While I use it in smoothies, I can’t wait to add this to the mix!

    1. I really hope you like the kale crisps. And I love kale in smoothie too. I have found ways to temper the strong flavour – bonus!

  4. I love kale crisps, it is one of my favourite snacks to eat.

  5. Sherry Ann Abrams says:

    I would love to win your bakeware set and would try your recipe for a
    Lemon-Berry Polenta Cake! would use the muffin tins to first freeze my homemade basil pine nut pesto in convenient 1/2 cup servings for pasta! I currently have a bumpercrop of container grown basil on my back patio!

    1. Great idea for freezing pesto in the muffin cups. I usually just dump mine in little freezer bags. And thanks for the recipe big-up 🙂

  6. Sherry Ann Abrams says:

    Left out…” I ” before would use the muffin tin~ Thanks

  7. These look delicious Kellie….haven’t though of making crisps from kale before! You’re always full of such creative food ideas 🙂

  8. Instead of grabbing something sweet he kale crisps would make a satisfying afternoon snack! A brilliant way to add more dark green, leafy vegetables into our everyday routine.

    1. Once made up they will keep in an airtight container for a couple of days with maybe a quick refresh in the oven for these kind of marinades. It is one of my very favourite snacks.

  9. Liz Posmyk of Bizzy Lizzy's Good Things says:

    Kellie, you always have such interesting recipes! We are growing kale successfully now and I made my first batch of chips recently. Yum!

    1. Yay! It will like your cold weather right now – it’ll give it more flavour.

  10. I love your ideas for the kale crisp flavors. Sadly we don’t get kale much in Switzerland so I am enjoying it daily while in the US. Hoping to plant some once back home!

    1. Do ! If you have space for even just a few deep pots the kale will reward you with pretty and fluffy foliage that you can eat pretty much year-round. Enjoy your US visit!

      1. Yes, we have a nice big balcony and cool temps most of the year should ensure success! 😉

  11. Anita Menon says:

    The kale crisps look yummy! I have used kale only for juicing so far and I love it. This seems like a great snack option. How do you make foamy green tea?

    1. Hi Anita. I use what I call a hand frother, which is just a wooden dowel stick with small looped wires at the bottom. With it I pop my matcha and some cold water in a glass, rub the dowel stick vigorously between my palms and it froths up. I then add the rest of the water. You may have something similar in your kitchen somewhere. One of those aerolatte sticks would be great. I hope you try the kale crisps. They taste lovely with just a smidge of salt on too!

      1. Anita Menon says:

        Thanks so much Kellie. I don’t think i have a foam maker. Will have to buy. Good weekend!

      2. I use mine several times a day so I think you would get good use from it. I do love the tactility of a hand frothed though. If that doesn’t sound too weird!

  12. rachaeljess says:

    If I won the Viner’s baking set the first thing I would make is cupcakes – I seriously feel I need to master this art before venturing on to anything else 😦

  13. narf77 says:

    The possums broke into “Sanctuary” (my veggie garden) and scoffed every single bit of green (predominately silverbeet, now just white naked stalks) apart from the Cavelo Nero. Obviously I have grown something that the possums refuse to eat. If the possums won’t eat it that makes me afraid to try it! Anything would taste scrumptious, however, with this delicious marinade on it. Might harvest some of my kale and give it a go 🙂

    1. No, go on, Fran. Eat that kale! IT is just too good and healthy for possums – lazy scavenging little critters – to appreciate. Make the crisps and report back to me 😉 Of course, Steve won’t eat them but more for you

      1. narf77 says:

        You just never know what Steve will have a go at. He loves eating tofu raw and really likes vegan cheeses but when it comes to fruit, anything with bones (seriously, the man won’t eat a T-bone steak!) and anything “suspicious” it is like feeding a toddler. I will brave the weather and will haul derriere up to Sanctuary and will select the choicest leaves to try these crisps. The dressing alone is worth dipping a finger or two in at the very least 🙂

  14. shaunie says:

    Love to bake cakes for sure , especially pineapple upside down cakes

  15. Shannon Lim says:

    Gochunjang chips were really good! I hope to get hold of some Cavelo Nero seeds. Happy that my kale plants are still doing well even though my sis only watered them every other day, while I’m away.

    1. Great stuff, Shannon. You are growing curly kale and I think that’s best for chips but cavolo nero is best for salads and when you want it in strips.

  16. Maxine says:

    If I won the Viner’s baking set the first thing I would make is…. these really cute spinach puffs – great for a packed lunch or with a salad for a light(ish) meal:

    http://www.italianfoodforever.com/2014/01/spinach-puffs/

  17. Kaz S says:

    If I won the Viner’s baking set the first thing I would make is…. birthday cupcakes – my parents share the same birthday (Aug 1st) and they love a good homemade cupcake, so seems perfect to me!!
    Even just putting aside the kale chips, I can’t believe it’s never occurred to me to combine miso with sriracha – what a great sounding combination. I think my next rice bowl is going to get a proper flavour hit!!

  18. Zoe says:

    If I won the Viner’s baking set the first thing I would make is…. Chocolate chip cookies!

  19. Csilla says:

    If I won the Viner’s baking set the first thing I would make is…. lasagne

  20. Jane says:

    Sadly the caterpillars kept eating the cavolo nero, so we gave up on growing it, but will definitely try this great recipe.
    If I won the Viner’s baking set the first thing I would try is my adaptation of Mary Berry’s Spicy American Carrot Cake traybake (Mary Berry’s Baking Bible). I don’t currently have a decent baking tray, so now make the recipe and just do it in my cupcake tray.

If you have time, I would love to hear from you. Thanks so much!

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