I feel that it’s a bit cheeky referring to ‘kale chips’ as a recipe. Its more a method than anything. We all know the health benefits, and this is just another way to get a bit of kale into your day. I had a bowl of kale chips to take a photo of so you could see the finished product, but unfortunately by the time I’d turned around to take the picture the kids had eaten them! True story, so you will just have to give this a go yourself to see and taste the end result.
Just a warning though, they are nothing like potato chips. Asides from being healthy (major difference), they are lighter than air and full of flavour. I literally cannot think of anything that they compare to, except maybe autumn leaves which aren’t edible, but are crispy.
- Kale – any variety
- Olive oil
- Wash and dry kale.
- Trim the main spine/vein out of each leaf and place leaves in a bowl.
- Sprinkle with a small amount of olive oil and toss until lightly coated.
- Spread leaves onto an oven tray lined with baking paper, making sure they are not overlapping.
- Bake in a moderate oven until done (done is when they have totally turned crispy and there are no soft bits left). This can take anywhere between 5-10 min.
- Once crispy, remove from oven and season if desired.
I find I cannot seem to grow enough kale to meet our kale chip demands. Don’t forget to recycle the spines/veins i.e., compost, worm farm, chickens etc.