Everyone’s least favourite superfood has been stigmatised by culture, but let’s not go with the flock. Kale chips are different, but excellent!
I feel that it’s a bit cheeky referring to “kale chips” as a recipe. It’s more a method than anything. The health benefits have been loudly raised, and this is just another way to get a bit of kale into your day. Just a warning, though: they are nothing like potato chips. Aside from being healthy (major difference), they are lighter than air and full of flavour. I literally cannot think of anything that they compare to, except maybe autumn leaves – which aren’t edible, but are as crispy.
- Kale – any variety
- Olive oil
- Wash and dry kale.
- Trim the main spine/vein out of each leaf and place leaves in a bowl.
- Sprinkle with a small amount of olive oil and toss until lightly coated.
- Spread leaves onto an oven tray lined with baking paper, making sure they are not overlapping.
- Bake in a moderate oven until done (done is when they have totally turned crispy and there are no soft bits left). This can take anywhere between 5-to-10 minutes.
- Once crispy, remove from oven and season if desired.