Njammies Quick Answers – Kale-y Crisps

We start with fresh kale, wash and dry it, then remove the tough stems. Olive oil, lemon juice and seasonings are gently massaged into the leaves before they're spread in a single layer and slowly crisped at very low heat for around 4–6 hours. Once completely cool, they're weighed and packed.

Kale is delicate, so we use very low heat and give it time. The slow process removes moisture while helping the leaves become crisp without simply blasting them with high heat. Some batches may take a little longer than others — the kale tells us when it's ready.

Kale leaves naturally come in different shapes, sizes and thicknesses. We remove the tough stems and work with the leaves as they are, so some pieces will be curly, some flatter, some larger and some tiny. That's simply real kale being real kale.

Kale-y Crisps naturally absorb moisture from the air once the packet is opened. That lovely crisp texture may gradually become softer or a little leathery, especially in humid weather. Nothing has gone wrong — it's simply the kale responding to moisture in the air.

Yes. If they've softened after opening, a few minutes at very low heat in the oven or air fryer can help bring back some of their crunch. Keep an eye on them — kale is thin and can go from crisp to overdone rather quickly.

Keep them well sealed in their packet or transfer them to an airtight container. Store them somewhere cool and dry, away from heat and moisture. Once opened, close them up well after every visit — keeping humid air out is the best way to protect that lovely crunch.