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Szechuan pepper and sea salt kale crisps


Serves: 4-6 as a nibble
timePrep time: 5 mins
timeTotal time:
Szechuan pepper and sea salt kale crisps
Recipe photograph by Dan Jones.

Szechuan pepper and sea salt kale crisps


Serves: 4-6 as a nibble
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
60Kcal
Fat
6gr
Saturates
1gr
Carbs
0gr
Sugars
0gr
Fibre
2gr
Protein
1gr
Salt
0.5gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 200g bag kale
  • 3 tbsp olive oil
  • ½ tsp sea salt
  • 1 tsp Szechuan peppercorns, finely ground

Step by step

Get ahead
Make up to 1 day ahead. Cool; transfer to an airtight container.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Remove any tough stems from the kale and chop any large leaves into smaller pieces. Transfer to a large bowl.
  2. Pour over the oil, salt and Szechuan peppercorns. Using your hands, toss everything together, rubbing the oil into the leaves so they are thoroughly coated. Spread out in a single layer on two or three large baking trays.
  3. Transfer to the oven and immediately lower the heat to 140°C, fan 120°C, gas 1. Bake for 30-35 minutes, shaking halfway, until crisp. Transfer to a tray lined with kitchen paper to absorb any excess oil. Serve warm or cold; once cool, transfer to an airtight container.
    Tip
    Also known as Chinese coriander, Szechuan pepper has a lemony, peppery bite.

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