The first time I tried Kale chips I wasn't impressed. I got them in a macrobiotic shop nearby where my old office used to be; they were dry, chewy and had a bitter aftertaste, not tasty at all. Never the less, I wanted to try the recipe, because, well, the word 'chip' is in the name.
And now, all I have to say is I'm officially converted. The homemade version is much better, super crunchy, delicious and because they are almost like eating air, you can eat the whole lot without feeling guilty.
- 225g kale (around 180g without the stems - 4 cups)
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
Preheat the oven to 150° C.
Wash and dry the kale. Carefully remove the leaves from the stems. Cut the leaves into similar size bite size pieces.
Mix the sea salt with the cayenne pepper.
Drizzle and massage the leaves with olive oil, so they are all equally covered. Place them in a baking tray and sprinkle with the cayenne pepper-salt. Try not to overlap the leaves, you might need to bake them in 2 batches.
Bake them for around 8 to 10 minutes, turning them half way. When ready, leave them to cool on a cooling tray.