Kale chips do not sound terribly appetising, I will admit that, but I promise that once you make them you will be hooked. They’re as crunchy as potato chips (crisps), are incredibly simple to make and unlike potato chips you can consume them daily!
There are curly leaf and flat leaf varieties of kale, I have tried both and personally prefer the curly leaf variety. They both cook, and crisp, at a similar rate although the flat leaf kale tends to have a bitter aftertaste which is very prominent if you overcook it. If you only have access to the flat leaf variety just be mindful of cooking times.
Wash and dry the kale either using a salad spinner or blot with paper towel. It is important that the kale is quite dry otherwise the excess moisture will steam the kale in the oven, resulting in..well, steamed kale!
Tear the kale leaves into bite sized pieces and discard the hard bitter stalk. Place each piece evenly on an oven tray, try not to overlap them too much as they will not crisp. The kale will shrink dramatically so it’s best to do 2 trays, just be mindful to alternate the trays half way through the cooking process to ensure even cooking times.
Drizzle 1 tablespoon of olive oil (per tray) over the kale along with seasonings of your choice (it doesn’t sound like much but a little goes a long way, use less for small trays). Salt, preferably sea salt, is a must. I like to grate a clove of garlic and add a sprinkle of chili flakes. Toss to combine.
Cook in a pre-heated oven, 160C / 320F, for 5-10 minutes. The time will vary from oven to oven. You will know if they are done if you hold the pan and shake it back and forth slightly, you will hear the kale chips shake in the pan. The chips will last a few hours in an airtight container but they are best served immediately.
I prefer spicy kale chips with garlic and chili, what about everyone else? Plain kale chips with sea salt? Or what about zesty lime and garlic kale chips? Yum! Thank goodness I have more kale in the fridge…