I've been wanting to try to make kale chips ever since I saw the first recipe for this treat on the internet. I do love vegetable chips, but am slightly wary of the amounts of fat and additives that can be found in the shop-bought varieties.
I had a bunch of curly kale delivered in my last veg box, so the time for experimenting had come. The chips turned out quite delectable, nice and crisp, with a little tang from parmesan, garlic and smoked paprika. The spices were enough to make them taste moreish, so I did not add any salt at all.
Kale chips are a quick and easy snack to make when a craving strikes and definitely healthier than potato chips or roasted nuts.
TANGY KALE CHIPS
(serves 2 as a snack)
2 tbsp olive oil
30g parmesan, finely grated
1/2 tsp garlic powder
1/4 tsp smoked paprika
Preheat the oven to 150°C.
Wash and dry the kale and remove the leaves from the thick stalks. Cut into bite-sized pieces and place into a big bowl. Drizzle the olive oil over the kale leaves and toss until well combined. Add parmesan and spices and toss again until all pieces are nicely coated.
Place in a single layer on a baking sheet lined with greaseproof baking paper or a silicone mat and bake for 45 minutes or until golden and crisp, turning twice during their time in the oven.