For a long time I have wanted to make kale chips. There are so many pictures of it on Instagram, and I have wondered how it really tastes all dried up like that. I have used kale in salads before and know the texture and taste of it fresh.
So last Friday I went for it and was amazed by the result. Amazed over the amount of taste and crispness, amazed that my ten year old daughter loved it and maybe most amazed when my husband (who does not like fresh kale) exclaimed that he loved it too,
No excuse – please try this because you will be pleasantly surprised.
- Extra virgin olive oil
- 2 pinches of flaky salt, like Maldon
- 3-5 large leaves of kale, depending on the size of your baking tray.
How to make this dish
Preheat the oven to 100 C. convection.
Rinse the kale well and dry it of.
Cut the deep green part of the kale into smaller pieces.
The stem cannot be used as it is too thick, so just throw this away.
Place the cut up kale in a large bowl.
Sprinkle over olive oil and salt.
Toss the kale (use your hands) to get the oil spread evenly.
The kale should be covered in a thin layer of oil, but not dripping with it.
If you feel it`s too much oil, just dry it gently of with a thick paper towel.
Also, don`t overdo the salt – it needs less than you may think.
Place a baking sheet in the baking tray and spread the kale out. Try to not have them overlap eachother.
Now the baking tray goes in the preheated oven, place in the middle, for about one hour or till the kale is crisp.
If the kale starts to getting brown edges, turn down the heat and move the tray to the bottom.
Brown kale does not look very appetizing.
When the kale is crisp, take the tray out of the oven and let it rest to cool of.
Serve room temperatured with a glass of cold white wine.
You can easily vary these chips by adding different spices.
I tried one version with fresh basil (dry it together with the kale in the oven) and dried chili.
Also turned out very tasty.