Kale chips

30 Oct

Kale chips

I am genuinely amazed at how much both my girls love kale chips – it’s like child catnip. I cannot leave a bowl unattended for five minutes and expect a single crumb to remain. It must be a super food indeed to get children squabbling over who has eaten more than their fair share of the kale. 

While similar to a salted snack treat, it is still very recognisably a dark green vegetable. I don’t doubt that raw kale – in all its jaw-wearying worthiness – is better for you, but surely simply tossing it in olive oil and roasting it for a few minutes can’t destroy all its food value? And the way the little pieces shatter in your mouth is ridiculously satisfying.

The last time I made kale chips, I served it as a side dish to a platter of cucumber maki. It turns out that eating crispy kale with chopsticks cranks the enjoyment factor up yet another notch.

Kale chips
(serves 1-4)

  • 500g kale
  • 1 Tb olive oil
  • 1/2 tsp salt
  1. Preheat the oven to 300°F.
  2. Wash the kale and pat it dry. If necessary, strip from the stems and chop or tear into bite-size pieces.
  3. In a large bowl, toss the kale with the olive oil and salt until the leaves are evenly coated.
  4. Spread a single layer of  kale pieces onto two (or even three) baking trays. Cook for 15-20 minutes, or until the kale is crisp but not browned.
  5. Leaving the kale chips to cool for a few minutes on the baking trays before serving.

 

2 Responses to “Kale chips”

  1. Margo October 30, 2014 at 7:42 pm #

    this recipe may finally get me trying out kale again! All I remember is boring taste and heavy chewing.

    • Andrea October 31, 2014 at 1:32 pm #

      It does transform it into something incredibly moreish…

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