Kale seems to be really popular these days. It’s probably because this dark leafy green vegetable is full of vitamins and minerals. Honestly though, I don’t think it tastes very good. It has a strong flavour and a tough texture that I just don’t enjoy.
On the other hand, I could eat kale chips by the plateful! They are light and crispy, with a deep earthy flavour. I think they almost taste like roasted broccoli. I’ll have to try making these chips with baby kale instead, the flavour might be a bit milder. I think Loblaws is carrying organic baby kale now.
– 1 small bunch of kale (even a small bunch may make enough chips for 2-3 batches)
– 1 tbsp olive oil (or olive oil spray)
– sea salt (to taste)
1. Preheat oven to 275 degrees F.
2. Wash leaves and remove the “spines” (stems) from the kale.
3. Spin the leaves in a salad spinner or pat gently with a towel to remove excess moisture.
4. Rip the kale into small, chip-sized, pieces.
5. Toss with a small amount of olive oil (or mist the chips with an olive oil spray).
6. Sprinkle with a very small amount of sea salt. Kale is naturally a bit salty, so if you add too much salt the chips will taste bitter.
7. Arrange the leaves in a single layer on a baking sheet.
8. Bake for 20 minutes or until the kale has become dark and crispy.
9. Remove the chips from the oven. Drain on paper towel if needed
10. Allow to cool, then eat immediately. I recommend that you do not store leftover kale chips in a plastic bag as they become soggy. I put my leftovers in a bowl and cover with a clean, dry, tea towel.