Cavolo Nero Kale Chips
If you are not a huge kale fan then you must try kale chips, you might be surprised. My 4-year old daughter will sit down and eat a whole bowl - equating to half a bunch of kale! I know crazy, but children seem to love the crunchy melt-in-the mouth texture. I have used cavolo nero [aka: black kale / Tuscan kale] as my curly kale is still teeny weeny and would only make a handful of chips. See directions below for curly kale.
Ingredients
- approx. 20 large leaves cavolo nero
- 1 tsp extra virgin olive oil
- pinch of salt
Flavour additions:
- splash of tamari or soy sauce
- squeeze of fresh lime juice
- sprinkle of sesame seeds
- garlic crushed
- pinch of chilli
Instructions
- Preheat oven 150C. Line a large oven tray with baking paper.
- Wash the kale if required and thoroughly dry. Place in a large bowl and drizzle over the olive oil, add the salt and other flavour additions. Gently rub the oil into the kale to evenly coat - the aim of the game is to lightly coat the whole leaf. Arrange in a single layer on the lined baking tray - it is OK if the leaves are touching just not over-lapping too much. Place in the oven and cook for 30 minutes. Check the chips, they should be dry and crispy. I sometimes find the leaves in the middle may need an extra 5 minutes to crisp up, but first remove the chips that are ready or they can burn.
Notes
Curly Kale Chips: Using approx. 6 large curly kale leaves, remove the tough stalk and spine and tear into 'chip' sized pieces. Continue as above.