I know what you are thinking, “Oh no, not another Kale recipe!!”. Let me reassure you that this actually is the “best way to eat kale” as my brother Paul said. Kale chips are great for a pre-dinner munch, what we french call “l’apéro”.
Simple to make, delicious taste, the only problem I see with this recipe is how fast it disappears!
- 1 bunch of kale leaves
- 2/3 tbsp extra virgin olive oil
Topping Option 1:
- 2 tsp almond flour
- 1 tsp paprika
- 1 tsp cayenne pepper
Topping Option 2:
- 2 tsp almound flour
- 1 tsp miso paste
Firstly, Preheat the oven to 150°C /300°F
Note that this is relatively lower than your usual cooking temperature. I noticed that putting the chips at higher temperatures did firstly not cook them faster but actually even burned them.
Then as you tear your leaves into smaller bunches remove all stems and any larger, thicker ends from the leaves. You will want your smaller bunches about the size of the area created between your index and thumb placed on top of one another. Or just bit-size. Stems are the toughest part to digest and are uncomfortable to eat.
Next, you will want to wash your leaves in water, and dry well.
The drier, the crispier. No soggy chips are appreciated. I use a kitchen towel to dry the leaves.
In a bowl – or two separate bowls each with half of the ingredients – add the olive oil and kale leaves. Massage these until the leaves no longer feel rough. Then, add your seasonings and mix for another good minute.
Here is a little secret: Adding the almond flour. It really adds an extra texture, so that the crunch doesn’t only come from the oiled kale.
Finally place half of the large bowl on a baking sheet (or a small bowl per baking sheet) and bake for 10 minutes.The leaves should be crispy and ever so slightly brown.
If brown, they are burned, but at least you have a second batch.