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
- Preheat the oven to 300°F.
- Wash the kale and pat it dry. If necessary, strip from the stems and chop or tear into bite-size pieces.
- In a large bowl, toss the kale with the olive oil and salt until the leaves are evenly coated.
- 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.
- Leaving the kale chips to cool for a few minutes on the baking trays before serving.
Ten More Bites 
this recipe may finally get me trying out kale again! All I remember is boring taste and heavy chewing.
It does transform it into something incredibly moreish…