Kale is rated number one on the aggregate Nutrient Density Index, making it a top superfood to add to your diet.
But… It tends to get a bad rap with the kids, making kale chips a great way to disguise this nutrient powerhouse as a tasty treat!
Read on for secrets to the perfect kale chip.
Kale Chips: A Kale-er Snack
1. Remove the stems
As the stems can be very woody, please make sure to remove the stems. You can do this by holding the base of the stem, wrapping your hand around the base of the leaf and pulling up, removing the leaves from the stem. Otherwise, you can just use a knife.
2. Wash and DRY the leaves.
Kale can get a bit sandy, so it’s important to wash the leaves, but make sure to dry them very well with a salad spinner and tea towel. Leftover water can steam the chips in the oven, leading to a soggy chip - yuck!
3. Use ½ tablespoon of oil per chip.
Olive oil or coconut oil are delish and help spices to stick, but make sure to coat the chips evenly. Make sure to leave any liquid seasoning until after they are cooked to stop them going soggy.
4. Spread in a single layer.
This helps them to cook evenly and prevents uncooked, soggy chips.
5. Cook on low heat.
Kale chips cook best on low heat (around 150 degrees) for around 25 minutes. Leave them to cool for a few minutes after pulling them out of the oven for extra crispiness.
Dressed to Impress Kale Chips
Ingredients
- 1 bunch kale leaves
- 1 tbsp melted coconut oil
- 1 tbsp nutritional yeast
- 1 clove chopped garlic
- 1 tsp rosemary flakes
- 1 tsp chilli powder
- 1 tsp salt
- 1 tsp pepper
Method
1. Preheat oven to 150 degrees. Line a tray with baking paper.
2. Prepare leaves as mentioned above.
3. Add kale to a bowl and massage in oil.
4. Sprinkle seasonings and toss to combine.
5. Spread out kale in a single layer on the tray (you should have enough for 2 -3 trays).
6. Bake for 10 minutes, rotate the pan and cook for 10 – 15 minutes more.
7. Cool the kale for 3 minutes and enjoy!
