Spiced tuscan kale chips
Admittedly, I have been obsessed with kale lately! There is a dish at one of my favourite breakfast places, Fresh Café, that serves one of the most delicious meals that brilliantly showcases kale! I was hooked. Not only is this one of the prettiest of greens around, it’s ridiculously healthy for you. Bonus! There are a few different types of kale, including the more popular curly kale, which has a dark green colour and rich peppery taste. The kale that I used for this recipe is called Tuscan Kale and has a beautiful soft flavour, bursting with green healthy goodness. As part of the cruciferous family, kale is most closely related to wild cabbage, and has similar health benefits as broccoli, cauliflower and collard greens…all of which I love as well!Inspired by my love for anything crispy and salty, I instantly thought of grabbing my new favourite ingredient to make chips (much like I did with my Beetroot Chips). I followed a similar process and what came of it was a crispy, savoury and an absolutely perfect substitute for potato chips on movie night. The crunchy sound that they make drive me giddy! Try it for yourselves, I promise that if you’re a veggie fan like me, you’ll go crazy for these crispy treats!
Equipment
- 1 baking sheet
- 1 oven
Ingredients
- 1 head of Tuscan kale
- 1 tbsp extra-virgin olive oil
- 1 tsp crushed red chilies or to taste
- 1 tsp coarse sea salt or to taste
Instructions
- Wash the head of kale thoroughly.
- Remove hard stems and lay out individual leaves on kitchen towel to dry.
- Work in two batches.
- Place half of the leaves in a large bowl and drizzle 1/2 tablespoon of olive oil (don’t use too much oil as this will make the chips greasy).
- Sprinkle with sea salt and crushed red chilies. Repeat for second batch.
- Spread kale leaves in a single layer on a parchment lined baking sheet.
- Place in 350° pre-heated oven and bake for 10 minutes.
- Watch them to ensure they don’t burn as they’re very thin and crisp up quickly.
- Remove from sheet and serve.
- Enjoy immediately (I love when they are warm actually) or store in air tight container/plastic bag.