Recipes for oven baked kale chips have been swarming around the internet for a while but it was not until I put one in my mouth at the Eat In awards could I comprehend what the all the fuss was.
They are crunchy, tasty and literally dissipate in your mouth.
Given how easy they are to make, I figure this has to be the quickest and most effective way to eat a bunch of kale in one go.
The recipes are all pretty similar, but I decided to add Parmesan for flavour and used a Parmesan infused olive oil.
What you will need to make one medium-ish size bowl of chips:
- 1 bunch of fresh kale (veins removed)
- 1 T olive oil or Parmesan in fused olive oil
- 1 t sea salt flakes
- about 1/4 cup of grated Parmesan or however much you like
Pre heat the oven to 150C (300 F).Wash the kale well and ensure the leaves are very dry. Cut out the thick inner vein and tear off leaves large enough to make a chip. They will shrink by roughly half.
Place the torn leaves in a large plastic bag and add the oil and salt and rub to coat as much of the leaves as possible.
Scatter the leaves in a single layer on a large baking try lined with baking paper of silicone baking sheets *. Grate Parmesan cheese over the leaves and bake for 15 minutes and until they just starting to brown. I then turned the oven off, opened the door and kept it slightly ajar with a tea towel. I left the leaves to dry out for about 10 more minutes.
I could have added more Parmesan and maybe a herbed salt. I am also keen to experiment with coating the leaves in cashew or macadamia nut paste.
* If you are not already using or are unaware of silicone baking paper, it is one of my favourite things. You can cut the sheets to fit your pans and use for both savoury of sweet cooking / baking. You simply wash, dry and re-use.
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