Salt and pepper kale chips
- 1 bunch of kale, stems and ribs removed
- 3 tsp olive oil
- salt and pepper
Preheat oven to 150°C (130°C fan-forced) and line several trays with baking paper.
Break kale leaves up into good chip-sized pieces and toss in oil.
Lay kale leaves out on baking trays and sprinkle with salt and pepper.
Bake for 20-30 minutes, checking after 20 minutes to remove any browned chips.
Continue to cook and remove any really crispy ones (some will take longer than others, particularly if they are really curly or have had a thicker stem).
Cool and store in an airtight container.
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- Sometimes it takes a little longer to cook the kale – usually if it’s damp before it goes into the oven or it just happens to be a particularly moist bunch. If it is a little damp, open the oven a couple of times during cooking to let the steam out and just keep cooking until the chips are ready. You’re looking for a dark green chip that’s crispy and not at all chewy.
- A 300g bunch of kale gives 200g leaves after stems are removed.
- I toss every leaf with my hands to make sure each one is oiled.
Other fab flavours:
- Salt and vinegar – just add 2-3 tsp of vinegar
- Sesame – replace olive oil with sesame oil and add a teaspoon of sesame seeds halfway through cooking.
- Garlic and parmesan – add 1 large minced garlic clove and 2-3 tablespoons finely grated parmesan. (You can add the parmesan before cooking if you like browned crispy cheese or add the cheese as the chips come out of the oven so it melts slightly.)
- This recipe was written by Jay Rogers at The Moodie Foodie. For more light and healthy recipes, check out The Moodie Foodie on Facebook, Twitter or Pinterest.