Crispy Kale Chips
We can’t get enough of this Superfood veggie called Kale. There is already a post about this amazing versatile vegetable, which you can find here. This time we share the crispy kale chips recipe. Who doesn’t love chips or anything very crispy? Rocco is crazy about anything crispy. Anything with a crispy crunch he calls ‘krupuk’, which is a deep fried cracker in Indonesia. I rather see him eating Kale chips then ‘krupuk’ of course. In the beginning he really hesitated to even try the Kale chips, because it’s a veggie in disguise, even he noticed that. So to make it more interesting for him to eat (which means less veggie looking) I play with spices and herbs. Sometimes sweeten with palm sugar or more exotic with cumin and paprika powder, either way, I love them all! Today we keep things simple and classic using only sea salt and black pepper. The secret in making the kale really crisp and not soggy, is to not drench the kale in oil and let it slowly cook in the oven on low heat. Ok what are you waiting for, let’s make some super healthy crispy kale chips.
Crispy Kale Chips
- 10 big chunks of kale, stemmed removed
- virgin olive oil
- pinch of sea salt
- pinch of black pepper
Pre heat the oven to 150 C. Wash the kale and remove the big stems in the center. With your hand you tear the kale leaves apart in big chunks or like desired. Place in a big bowl and add the olive oil, salt and pepper. Mix everything up, make sure that all kale is covered with a thin layer of oil, this prevent them from burning. Place the kale on a baking sheet or parchment paper and put in the oven for 20 minutes. Keep an eye on the kale for burning, you know it’s burnt when they turn brown and they will really taste nasty and bitter, you don’t want this to happen. Take the tray out of the oven and this is also an important part: let it cool for 5 minutes, this will crisp things up even more. Happy munching!