kale chips – crispy, tasty
I’m sure you’ve heard of them before… but have you tried kale chips yet?
Kale chips are a hit in my family and a delicious way to get leafy green veg into the kids’ diet. They are rich in anti-cancer properties too, just like broccoli, cabbage and brussel sprouts.
They’re also really easy!
Ingredients
1 bunch curly kale
drizzle olive oil
1/2 tsp sea salt (or Celtic or Himalayan)
good sprinkling of your favourite spices (try turmeric and black pepper, paprika, Chinese 5 spice or garam marsala – or whatever you fancy)
Method
Pre-heat oven to 150 degrees C.
Remove fibrous stems that run along the centre of each kale leaf, by cutting along each side of the stem. Tear leaves into chip-size pieces. Rinse, drain well and dry with paper towel or tea towel.
Lay kale pieces out in a single layer on an over tray. Drizzle lightly with olive oil. Sprinkle one tray liberally with half the salt and the other with salt and spices.
Bake for 20 minutes at 150 degrees. If still a little damp, put back in over for a further few minutes. You can cook them quicker at a higher temp, but they have a tendency to burn – so keep a close eye on them!
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