Roasted Kale Chips

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.

INGREDIENTS:

  • 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)

DIRECTIONS:

  1. Preheat oven to 150 degrees celcius.
  2. Wash kale leaves and dry very well.
  3. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into small pieces.
  4. 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.
  5. 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).
  6. 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.
  7. Remove from oven and let cool for a minute or two, then serve.

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2 Responses to “Roasted Kale Chips”

  1. Hi Kerry
    I tried you kale chips yesterday, and they were a winner ! My hubby ate them with relish and has ordered them for tonight again! Just two questions, the photo of your kale shows whole leaves, and not leaves cut up in little bits. If I do whole leaves is the cooking time the same? Secondly how does one grow kale, from seed or from seedlings? Do they like full sun? Thanks for your amazing recipes, I am trying another one tonight, probable the tomato and mozarella stacks 🙂 Schalk is one lucky man.

    • Hi Liz, yay! I’m so glad they turned out well. Our kale is of the Russian White Scotch (Curly leaf) variety. I picked a whole head of kale and, therefore, had some very small leaves centre that I didn’t have to chop into pieces like the others. They end up being around the size of the chopped up pieces so there’s no real difference in the cooking time. I tried them with a little paprika and lemon zest as well yesterday.
      Here’s a link to a good website regarding growing kale. Ours was from seedlings and grew very quickly. It is in full sun and very hardy. We planted our Kale in November and it still did very well. Hope this helps! Keep well xx

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