RACHEL'S RECIPES - Kale Chips
Posted on August 15 2017
- 1 bunch Curly kale
- Olive Oil
- Sea salt and other seasonings of your choosing
Preheat oven to 150 degrees Celsius.
First cut out the centre stems. Generally, they aren’t so great to eat, it’s feel less like eating chip and more like chewing straw. Once the stem is out, tear the leaves into large pieces; this prevents them from browning too quickly in the oven.
Fill a bowl with water (and a pinch of salt) add your kale and swish around to remove dirt and any other impurities. Drain, and dry thoroughly – this is important as it makes for a crispier chip – you can used a salad spinner, I use a tea towel and make good use of our tropical sun, heck I’ve even hear a hair dryer does the trick! Whatever you do, just make sure its dry!
Coat your kale with ½ tbsp to 1 tbsp of olive oil and massage into all the nooks and crannies. Sprinkle on your seasoning, work them into the leaves and evenly space them on a baking tray lined with parchment paper. Place the tray in the oven and bake for 10 minutes, then rotate the tray and bake for another 10 until slightly brown around the edges. Make sure to watch them in the last few minutes as some oven tend to run a little hot!