How To Make Crispy Kale Chips
The humble kale has experienced a steep rise to fame in the past two years thanks to its versatility. You can eat it raw, cook it, roast it, and even drink it as part of a green juice. The green leafy vegetable is full of goodness like Vitamin C and Calcium and also contains a chemical with anti-cancer properties.
Even though it is very popular at the moment, there are a lot of people who dislike kale because of its slightly bitter taste. However, if you roast kale to make delicious kale chips, most of the bitterness subsides and the kale takes on a very similar taste to potato chips.
With less than half the calories, kale chips are the better, healthier option when feeling peckish. Here’s how to make perfectly crispy kale chips:
- Your oven temperature is very important as kale can burn easily. Preheat your oven to 160 degrees celsius.
- Cut your kale into chip-sized pieces and separate the leaves from any stems that are quite thick as they take much longer to roast.
- Wash and thoroughly dry kale – it won’t get crispy when the leaves are still moist.
- Sprinkle olive oil over the leaves, making sure that each leaf is covered but not drenched.
- Add sea salt and any other spices or herbs you’d like your kale chips to taste like, such as paprika or rosemary.
- Spread in one layer on a baking tray and bake for about 10-20 minutes. The baking time really depends on your oven so make sure you check on your chips after 10 minutes. If the edges of the leaves are starting to turn brown, they’re ready.
Enjoy your guilt-free kale chips!
Image via thevintagemixer.com