In
AuthorJanella
Rating
Yields1 Serving
 1 bunch of any kale variety
 1−2 tbsp olive oil
 unrefined salt
1

Preheat your oven to 190°C (375°F/Gas 5).

2

Wash and dry your kale well. You may need to wash it a couple of times as it’s sometimes difficult to get all the dirt off first time round. Strip the leaves from the stems then, if you have one, use a salad spinner to spin the leaves (you need the kale to be super-dry). If not, spread the kale on a tea towel, press out as much water as possible, then wait until it’s completely dry.

3

Chop the kale into bite-sized pieces about 5 cm (2 in) square and toss into a large salad bowl. Using your fingers, thoroughly rub the oil and salt all over the kale.

4

Place the kale pieces flat on baking trays, being careful not to let any overlap or they won’t crisp up. Bake for 10−12 minutes, keeping an eye on them as they tend to burn easily and will become bitter. Cool completely on the trays, then store in an airtight jar for about a week.

V A R I A T I O N S

* For a different flavour, add ¼ tsp each of cayenne pepper and smoked paprika.

* For salt and vinegar chips, add 1 tsp apple cider vinegar and 2 tsp unrefined salt with the oil.

* Sprinkle on 1 tbsp sesame seeds and some garlic or onion powder or sweet paprika.

Ingredients

 1 bunch of any kale variety
 1−2 tbsp olive oil
 unrefined salt

Directions

1

Preheat your oven to 190°C (375°F/Gas 5).

2

Wash and dry your kale well. You may need to wash it a couple of times as it’s sometimes difficult to get all the dirt off first time round. Strip the leaves from the stems then, if you have one, use a salad spinner to spin the leaves (you need the kale to be super-dry). If not, spread the kale on a tea towel, press out as much water as possible, then wait until it’s completely dry.

3

Chop the kale into bite-sized pieces about 5 cm (2 in) square and toss into a large salad bowl. Using your fingers, thoroughly rub the oil and salt all over the kale.

4

Place the kale pieces flat on baking trays, being careful not to let any overlap or they won’t crisp up. Bake for 10−12 minutes, keeping an eye on them as they tend to burn easily and will become bitter. Cool completely on the trays, then store in an airtight jar for about a week.

Kale Chips
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