It is garden time here and Mum has beautiful big kale plants lining one side of the plot. We are making kale chips to use it up (as well as freezing it for smoothies) and enjoying the crispy healthy snack. So far we have only used salt and pepper as flavours but I am sure we will soon move onto chili and other spices. Maybe cumin?
Easy peasy lemon squeezie...
Kale Chips
1 bunch kale (about 12 leaves)
2 tbsp olive oil
Salt
Pepper
2 cookie sheets
Preheat oven to 250 degrees.
Tear the kale leaves off the ribs into fair sized pieces. The size they break to is what I leave them at because they shrink a lot as they dry.
Wash the leaves well and dry in a salad spinner or with a cloth. Don't use paper towel. It's a waste. Just a tea towel works and then the towel dries on its own. I put half the leaves in the spinner at once so split the leaves into two bunches.
Put 1 tbsp olive oil into a bowl and toss in half the leaves. Swirl them around with your hands. It may not seem like enough olive oil but it will spread and get into all the nooks and crannies of the kale.
Spread the kale onto a cookie sheet. It's ok if the kale covers the cookie sheet because it will shrink but you don't want a double layer. Sprinkle with salt and pepper (or other spices.)
Do the other half of the leaves with the other 1 tbsp oil and spread them onto a second cookie sheet.
Bake for 45 minutes, shaking the pans and switching the level of the pans after each 15 minutes (so the pan on the bottom goes to the top rack and the other goes to the bottom rack.)
If the leaves are mostly crispy, turn off the oven and leave the pans in there as the oven cools. Be careful though that they don't burn. Burnt kale stinks and doesn't taste very nice!
Let cool and store in an airtight container.
This kale covered the pan before being dried.
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