Kale chips are a great snack, high in vitamin A & C, they have a distinctly earthy taste and melt in the mouth quality with a bit of chewiness at the end.
- 1 bunch curly or Russian kale
- Salt flakes
- Olive oil (spray if available)
Wash the Kale leaves, cut out the central stalk and dry thoroughly. (It’s very important that the kale is dry, otherwise, the chips will be soggy.)
Chop or tear the kale into medium to large pieces and place them in a bowl.
Add the oil and salt, and toss it all together with your hands. You want each piece to be glistening, but without the oil or seasoning pooling at the bottom of the bowl. Taste a piece at this point. It shouldn’t be too salty, because the taste will intensify in the final chip.
Arrange the kale in a single layer on a baking tray.
Preheat the oven to 180°C, cook the kale for 7 – 10 mins. The outside ones will cook first so remove and allow the centre ones to cook for a little longer if required. Take them out before they’re completely crispy—they’ll still be a little soft in the middle. You may need to experiment a little with the timing to get it right.
Once out of the oven, they’ll cool very quickly. Enjoy!
Energy Saving Tip: If you have recently turned the oven off, put the kale chips into the oven and they will cook with the residual heat.
Three Flavour alternatives:
- For a slightly Asian inspired flavour use sesame oil and soy sauce instead of salt and add ½ to 1 tablespoon of sesame seeds.
- For the meat eaters, try cooking the kale in bacon fat – yum!
- Use garlic oil, chili oil or other flavoured oil to add a different flavour. (If you love garlic, crush a fresh clove and add it in with the oil!)
Download TUP Kale Chips