Allow me to introduce you to the real food, nutrient-dense answer to chip cravings! Kale chips are SO simple to make, have a lovely crispiness and slightly nutty, potato chip-like flavour (REALLY).
Kale leaves are hardier than spinach or lettuce and hold up really well to a bit of dry heat. A key to enjoying kale (in chip form or even in salads) is to massage the leaves with a bit of olive oil prior to using – this will improve the flavour by working out some of the bitterness.
- 1 bunch fresh kale (regular is perfect but red kale and dinosaur/black kale are nice alternatives)
- 2 tbsp extra virgin olive oil
- garlic powder
- onion powder
- chili powder
- black pepper
- sea salt
- Pre-heat oven to 300
- Wash kale and pat dry with paper towel
- Tear kale leaves by hand into “chip size” pieces, leaving out the centre stem
- Place leaves on a baking sheet and add olive oil, a light sprinkle of garlic, onion and chili powders and black pepper and massage the seasoning into the leaves until coated evenly
- Bake for 15 minutes then mix around on pan (they likely will feel soggy at this point – that’s okay)
- Place back in oven for another 10 – 15 minutes or until leaves are fully dehydrated and crispy
- Add desired amount of sea salt and serve
*NOTE – I generally always add salt after cooking a veggie rather than up front – I find it gets lost otherwise
Enjoy your kale chips as a snack or as a side dish alongside the protein source of your choice!
These are best if eaten immediately after their made; they tend not to keep that well as they’ll often re-absorb moisture. If you do have extra, I recommend sealing them in a ziploc back and if they lose their crispiness, let them dehydrate again for < 10 minutes on a pan at 300.