There are a lot of recipes for kale chips on the internet, but this is my way of doing it. I don’t make them quite as dry and crispy as some people. They’re crispy at the edges and still juicy and full of flavour too. Don’t be put off by kale, it is so good in kale chip form! These are really really delicious and super healthy too! The chilli flakes add a really nice kick. And they’re an easy and delicious way to eat a big bowl of greens. My toddler approves too.
100g curly kale, about a baking tray full one layer thick (other kinds work too but I like curly the best as the curly bits go really crispy)
Pinch of chilli flakes (or two pinches, or more, I like them quite spicy)
Sea salt and black pepper to taste
2 tbsp extra virgin olive oil
Preheat oven to 135 degrees Celsius.
Rip the kale from the stalk, into roughly tortilla chip size, and discard the thick stalks (or use for other recipes, e.g. stock, soup, juice, smoothies, or add to compost.)
Fill a baking tray with one layer of ripped up kale.
Drizzle with 2 tbsp olive oil. Sprinkle with the chilli flakes, sea salt and black pepper.
Toss everything to spread out the oil and seasonings.
Bake for 10 minutes.
Mix up the kale chips and bake for a further 5-10 minutes until they have reached the desired crispiness.