I've heard mixed reports on kale chips, so of course I had to try them. I love kale, and I love chips, so it stands to reason I would love kale chips, right? Well, I did, but I can see why they get a bad rap from some people - first of all, they taste nothing like chips, so already you are setting yourself up for dissapointment. And unless you like kale, maybe give them a miss. There is no escaping the main ingredient here!
They do, for the most part, have a lovely crispy salty texture that the finest thinnest potato crisps have. They are also packed full of other delicious flavours that make them worthwhile. So give them a go, what have you got to lose?
Kale Chips Mrs BC Style
1 large bunch of fresh kale
a small glug of nice oil (I used olive)
sesame seeds
sea salt
chili flakes or cayenne pepper
smoked paprika
sesame oil
- Wash the kale and shake it dry. Tear into bite size pieces. There will be a huge bowl, but don't worry it will cook down to a small bowl, promise.
- Toss the kale with the olive oil (or whatever oil you are using), sesame seeds, sea salt, your preferred delivery method of chili, and smoked paprika. Try and make it evenly coated but don't obsess about it.
- Line 2 baking trays with baking paper, and spread the kale evenly over both. It doesn't have to be a single layer.
- Cook in a fairly hot oven, about 200 degrees C, for about 20 - 30 minutes. Use tongs to move the kale around every 5 or 10 minutes so it cooks evenly and doesn't burn. Not all the kale will go crispy, some will be a little bit soft but that is OK.
- This needs to be eaten immediately, so when it's ready, put in a bowl and sprinkle with sesame oil.
I found that a bowl of miso soup was the perfect accompaniment, it's soothing tones balancing out the spicy hotness of the kale.
Enjoy!
xx