Tuesday, 24 February 2015

How-to: Kale Chips Recipe

- Olive Oil
- Sea Salt
- Curly Kale

1. Preheat oven to Gas Mark 5/170C (fan)

2. Tear the kale up into bitesize chunks and place into a large bowl. Make sure you aren't tearing up too much as it all must fit on your baking tray without being too squashed as it cooks unevenly then.

3. Toss with around 1 teaspoon of olive oil and some salt to taste. I use quite a bit of salt - probably about a teaspoon. 

4. Spread the kale evenly on your baking tray.

5. Place in the center of the oven for around 10-15 minutes. You want the edges of the kale to be brown and the texture to be light and crispy. Don't pull out too early as you'll just end up with hot cabbage.. I normally wait until the colour is mostly brown as I like them crispy :)

You can experiment with flavours, I made chilli ones once by adding chilli flakes to the tossing stage but I prefer them plain as they taste like cripsy seaweed which is yum.

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