I 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.
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).
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.