I find kale rather challenging, it can seem so ‘green’ and tough and although doubtless packed full of goodness, it is not usually what I really feel like eating. But it being autumn, our veg box delivery contains mountains of the leathery green leaves every week, and the question is what to do with it to make it palatable and tempting? I’ve been noticing kale chips/crisps recipes on the web for a while (and it won’t be a new concept for many of you) but never yet given it a go. To me it seems like a contradiction in terms: how can a rubbery green leaf become a light and crispy snack? But it’s obviously popular for a reason.
So I gave it a go and I’m mighty impressed! So easy to make but surprisingly moreish – a recipe that makes you want to eat hearty, healthy greens – now that is proper inspiration!
This time I made salt and balsamic vinegar, but any number of flavours are possible,
Salt and Vinegar Kale Crisps (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
makes a bowlful
- 1 large bunch of kale
- 2 tbsps extra virgin olive oil
- 1 tbsp balsamic vinegar
- salt, to taste
– Preheat the oven to 200 degrees Centigrade/Gas Mark 5
– Thoroughly wash and dry the kale – it’s very important that it’s as dry as possible.
– Rip into bite sized pieces, discarding as many thick veins as possible.
– Place in a bowl and pour over the oil and vinegar. With your hands, massage in the oil and vinegar until each leaf is totally covered.
– Tip onto a baking sheet, making sure it’s all in one layer.
– Bake for 5-10 minutes until the leaves have gone crispy and bright green, but not started to brown.
– Serve at once.