These kale chips are REALLY good. And they only take 10 minutes to cook. Eat as a snack, or use to add a little crispy crunch to stews, soups and dips. They're totally yummy dipped into the yolk of a soft boiled egg too!
When to eat them?
Snack on these kale chips as a healthy alternative to crisps, after school or to munch on while relaxing in front of the television.
Try this basic recipe with other veggies too - sweet potato, parsnips and beetroot all work brilliantly. The secret is in the slicing (keep it very thin using a potato peeler or mandolin) and the low oven temperature.
Cook in school?
Your pupils will absolutely love making these. Try a colourful medley of kale, sweet potato, parsnip, golden and red beetroot chips - a very effective and fun way to demonstrate the benefits of a rainbow diet and the 'five-a-day'.
Ingredients for 150g
About 150g curly kale, washed and dried completely (young and tender is best - the ready-prepared packs are good)
1-2 tsp extra virgin rapeseed oil
1/2 tsp ground cumin or ras-el-hanout
Prep time - 5 mins
Cook time - 10 mins
Equipment needed - baking tray
Preheat the oven to 150C. Dig out two baking trays.
Strip the kale leaves from the tough stalks, taking care to keep them in large pieces.
Spoon the rapeseed oil onto the baking trays and divide the kale between the two trays. Gently massage the oil into the kale leaves, so that each leaf is covered with just the lightest sheen of oil. Sprinkle over a little salt and groung cumin.
Bake in the cool oven for 10 minutes.
Remove from the oven and leave to cool. They will crisp up as they cool.
Serve in a pretty bowl, sprinkle over a little moe salt and spices, and scatter with the lemon zest.
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Try this recipe using sweet potatoes instead. Loaded with beta-carotene, sweet potatoes are not only
tasty but also highly
Kate's Krunchy Kale Chips
KALE tastes AMAZING
KALE is one of the cheapest greens you can buy
A member of the brassica family (Brussels sprouts, cabbage) KALE is packed with antioxidants, namely vitamin C, caronenoids (vitamin A) and
flavenoids, calcium and iron