kale chips recipeI was a kale virgin until recently – I kept hearing about this superfood (mainly on my Facebook newsfeed from all the Paleo/Cleaning eating sites that I admire).   When I saw some in my local green grocers for the grand total of $2, I thought I’d give kale a whirl. “How do you like to eat kale?” I asked my local Asian greengrocer. “As chips” he replied and he talked me through how to make them. “I’m into this”, I thought and I busted it out for dinner. YUMMM!  Crunchy, delicious, healthy goodness. A new favourite food!  We’ve had them three times in the last couple of weeks.

As an aside, it turns out I’m a late bloomer… Kale Chips have been on trend for years with Hollywood folk (probably as kale is a nature super-food and jam packed full of nutrients) and, more recently they’ve been applauded by clean eaters and paleo lovers. Where have I been? It’s a bit like when you get a new car, a model you haven’t heard before, then after you’ve been driving in it for five minutes you realise every other sod has one.   Anyhow, I figure if I’m a kale virgin, you might be too, hence this post and, clearly if my local green grocers’ kale chip recipe has made it as a blog post, I’m a fan! So, if you are looking to get more greenery in your diet, or want low calorie meal ideas, or you were a fan of my roast cabbage recipe, get cracking with cooking kale chips, coz kale chips are every bit as good as roast cabbage.

Ingredients
200g curly kale
1 tablespoon olive or avocado oil
1/2 teaspoon of salt

Note: Before you start, make sure your kale is clean and bone DRY (dry it off on a tea towel/paper towel after washing – if the leaves are damp you won’t have crunchy chips and no-one like soggy chips, except the English, but I digress).

Using clean and super-dry kale, Using a knife or kitchen scissors, remove all the stalks. Break up the remaining leaves. Using clean and super-dry kale, Using a knife or kitchen scissors, remove all the stalks. Break up the remaining leaves.. Place kale in a large bowl, drizzle with 1 tablespoon of olive oil. Get stuck in with your hands to make sure all the leaves are covered with the oil.
Line two baking trays with baking paper. Spread kale leaves out. Place trays in a pre-heated oven (180 degrees, normal fan bake). Mine took 11 minutes, but keep a close eye on them after 10 minutes: They go brown really quickly. You want them just starting to colour.
Line two baking trays with baking paper. Spread kale leaves out. Place trays in a pre-heated oven (180 degrees, normal fan bake). Mine took 11 minutes, but keep a close eye on them after 10 minutes: They go brown really quickly. You want them just starting to colour.
Done!
Done! Serve as a side dish with your favourite main course, or use them as chips in their own right (note, if opting to use these with dips and chips you’ll need to spoon the hummus on, not dip the kale chips in the actual dip…)

 Just to mix things up a bit: If you like salt and vinegar chips, drizzle a little vinegar over your chips once they’ve cooked. Tasty.