Our little vegetable garden is fruitful. Everything is abundant and healthy, especially the kale.
I haven’t experimented much with kale and came across kale chips when perusing the food web. I was skeptical at first. Will they really taste good? Will they be crispy or a soggy green mess? My biggest food vice is potato chips. I adore their crunchy saltiness. Will these chips be anything like potato chips?
The result blew me away. Crispy, wafer-thin and bursting with flavour. Not to mention guilt-free.
- 1 medium bunch kale
- 1 tablespoon olive oil
- 1/4 teaspoon ground pink salt, more or less to taste
- 1/2 teaspoon garlic flakes (optional)
- Preheat oven to 150 degrees celcius.
- Wash kale leaves and dry very well.
- Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into small pieces.
- Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
- Line a large baking sheet with baking paper. Lay kale in a single layer on the baking sheet and sprinkle with salt and garlic. (If you have more kale than baking sheet, you may need to cook them in batches).
- Bake for 10 – 12 minutes, just until crisp. Start checking at 8 minutes – don’t overcook or they’ll burn! If your kale isn’t crisp after 12 minutes, keep baking until it is – check every couple minutes.
- Remove from oven and let cool for a minute or two, then serve.