Recipe: Crispy kale chips

One jar of tasty kale chips
Posted on Facebook last night about some late-night food ninja-ing – making a massive batch of kimchi and some kale chips. A friend asked for the recipe, and since I’d already snapped a few (crappy – sorry for the quality!) photos with my phone with the intention of blogging the recipe, I figured I may as well do it now. 
  1. Get some kale. Ideally whole leaf (see why in Step 2) but pre-prepared is fine too.
  2. Remove all the stalks. This is much easier if it’s whole leaves as you can strip it really quickly. Basically you only want leafy bits, not fleshy bits.
  3. Rip it into pieces
  4. Wash it and dry it out as much as possible in a salad spinner (or using kitchen paper)

  5. Wash and dry in a salad spinner
  6. Spread it out on a baking tray, sprinkle with salt and your seasonings (see below), drizzle some oil over the top (your choice – see below) and mix well.
  7. Put in a preheated oven at around 140 degrees centigrade (275F, gas mark 1)
  8. Every five minutes take the tray out and flip the kale over. It should be steaming by this point.
  9. Keep an eye on it, and when there are no more damp bits (maybe after 25-30 minutes) then take the tray out, let it all cool and transfer to an airtight container (I use a Kilner jar)
Finished!

Flavourings

I used sesame oil and salt for this batch. Other options are:

  • Blended curry powder
  • Chinese Five Spice
  • Jamaican jerk
  • Smoked paprika
  • Mixed herbs (you could even mix fresh herbs with the kale)
  • Ground up stock cube
  • Anything you like!
You can use any oil you like, but I recommend sesame, olive and coconut oil. You could use ghee, but butter has too much water in. 

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