We all know that kale is meant to be good for us.  It’s a bona fide superfood packed full of vitamins and minerals, antioxidants & fibre.  What’s not to love? 

I made these kale chips yesterday and I was absolutely delighted when my 3-year-old son came up to talk to me afterwards and all I could see was a whole bunch of kale crumbs around his mouth, with a little in his teeth.  He had voluntarily eaten kale chips and he liked them a lot!

They’re not only healthy, they’re actually really delicious.  They’re paper thin, lovely and crispy, and surprisingly addictive.

You can use absolutely any variety of kale. We have been getting Tuscan kale in our organic delivery so that’s what we used.  The leaves were so tiny & plentiful so it actually required a lot of time & effort to cut around the ‘woody’ stalks.  That little step aside, the rest was quite easy and very quick.  Most recipes say to rub the oil onto the kale leaves to coat them evenly but I figured popping them in a bag and giving them a thorough shake would not only be more fun but a hell of a lot faster!  For cooking times, there’s a lot of controversy online varying from 5-15 minutes but you essentially want your kale to be crispy and for a few of the kale leaves to have browned slightly around the edges but to not have burnt.  That’s when you’ll know that your tray is cooked & ready to take out.  I have a Miele oven and with the small kale leaves that I had, they only took 5 1/2 minutes to cook.  I only watched the first batch; subsequent batches were simply timed exactly the same as the first.  Easy!

Another thing to know is that you can essentially season your kale chips with anything your heart desires.  I actually used garlic-infused olive oil and sprinkled the batch for our son with sea salt, the other batch with sea salt and shichimi togarashi (Japanese red pepper spice).  I loved both versions.

Ingredients
Bunch of kale
1 – 1 1/2 tbsp Olive oil, garlic-infused
Sea salt
Shichimi togarashi (optional)

Directions
Preheat your oven to 180ºC/355ºF.

Remove the stalks from your kale leaves. Wash them. Dry the kale leaves thoroughly. Place the kale in a bag, add the olive oil, seal the bag and shake to coat each leaf thoroughly.

 

Lay the kale leaves flat on baking trays lined with baking paper. Season with salt & shichimi togarashi (optional).

 

Cook in your preheated oven until the leaves are crispy and some of the leaves on your tray are starting to brown a little. Remove from the oven, allow to cool, and enjoy!

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Kale chips - Simple, healthy, delicious!
We all know that kale is good for us. It's a bona fide superfood packed full of vitamins, minerals, antioxidants and fibre. This recipe is so delicious even children will be eating their vegetables!
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Ingredients
  1. Bunch of kale
  2. 1 - 1 1/2 tbsp Olive oil, garlic-infused
  3. Sea salt
  4. Shichimi togarashi (optional)
Instructions
  1. Preheat your oven to 180ºC/355ºF.
  2. Remove the stalks from your kale leaves. Wash them. Dry the kale leaves thoroughly. Place the kale in a bag, add the olive oil, seal the bag and shake to coat each leaf thoroughly.
  3. Lay the kale leaves flat on baking trays lined with baking paper. Season with salt & shichimi togarashi (optional).
  4. Cook in your preheated oven until the leaves are crispy and some of the leaves on your tray are starting to brown a little. Remove from the oven, allow to cool, and enjoy!
Notes
  1. Kale chips can be stored in an airtight container or plastic bag.
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