I hate to admit it, but faced with an excessive quantity of kale (cavolo nero to be precise, but you can use any other variety you like) in my veggie patch I decided to try my hand at making kale chips. Well, really they’re not chips (potatoes make chips, or even sweet potato), it’s more like dehydrated kale leaves covered in flavour and salty goodness.
However, if you’re feel like offering an alternative to traditional chips at your next soirée, give these suckers a go – just don’t offer them to your boyfriend and his mates when they come over to watch a football match…you may just get marched out of the room and sent to the shops to buy real chips.
1 large bunch kale (you can use any variety, I just prefer cavolo nero)
1 Tbs olive oil
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp table salt
½ tsp chili powder (optional)
- Preheat oven to 150°C
- Cut stalks from kale, leaving only the leaves and cut into pieces (about triple the size of an actual potato chip/crisp as they will reduce when cooked)
- Wash kale thoroughly and dry with paper towel and place into a large bowl
- In a separate small bowl, mix together dry spice ingredients
- Pour olive oil over kale leaves and toss well to ensure oil covers over all the kale (don’t be worried if not every tiny nook is covered, too much oil and they will go soggy)
- Sprinkle over the dry spices and toss well to coat the leaves
- Spread kale leaves out over two baking trays lined with baking paper (do not sit them on top of one another) and bake for 20 minutes, then remove from oven and allow to cool (they will go crunchier)