Kale Chips

Note:
People have been going on about kale chips to me for years but I had never “gone there”. Well people, I went there! I have an abundance of kale in my garden at the moment so the time was right. I tried a few different recipes but the tahini chips were my favourite!  They were worth the effort and definitely some of the healthiest chips I’ve had in a while.

Tip — make sure when you cook the chips that you get them out of the oven before they turn brown. As soon as they start turning brown they become bitter!

Ingredients – Olive Oil and Sea Salt Kale Chips
1 bunch of kale (about 4 cups of washed and chopped leaves)
1 tablespoon of olive oil
1 teaspoon of organic sea salt

Ingredients – Smokey Kale Chips
1 bunch of kale (about 4 cups of washed and chopped leaves)
1 teaspoon of organic sea salt
1/2 teaspoon of smoked paprika
1 teaspoon of granulated garlic
1-2 tablespoons of extra-virgin olive oil

Ingredients – Tahini Roasted Kale Chips
1 bunch of kale (about 4 cups of washed and chopped leaves)
3 tablespoons of tahini
1 teaspoon of ground paprika
1 teaspoon of ground garlic powder
1/2 teaspoon of black pepper
1 teaspoon of tamari or wheat-free soy sauce
1 tablespoon of pure maple syrup (optional)
1 dash of organic sea salt (optional)

Instructions for all:
1. Preheat your oven to 150-175°C. You don’t want it too hot.
2. Line a baking sheet with aluminium foil. You are going to place your kale on the baking paper and the foil bottom stops the sheet from burning in the oven. So take your piece of baking paper and tear off a slightly larger piece of foil. Wrap the edges of the foil around the edges of the baking paper to make your own tray.
3. Wash your kale thoroughly. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces.
4. Dry your kale by putting it in a salad spinner or patting it dry with paper towel.
5. Combine the rest of the ingredients in a large bowl (choose from any of the above combinations or invent your own).
6. Add the kale to the mixture and coat each piece.
7. Place the pieces on the baking paper ‘tray’ spread them out but it doesn’t matter if they touch a little bit.
8. Bake until the leaves are crisp to the touch but still a dark green. Most recipes say 10-15 minutes, in my oven it was more like 5-10 minutes so keep an eye on things.
9. Kale cools down very quickly and you can eat them straight away. When cooled, they can be stored in an air tight container but I found mine weren’t so crunchy after a few days in storage so best to eat them sooner rather than later.

Kudos:
* Olive Oil and Sea Salt Kale Chips – http://allrecipes.com/recipe/baked-kale-chips/
* Smokey Kale Chips – http://glutenfreegirl.com/baked-kale-chips/
* Tahini Roasted Kale Chips – http://glutenfreehope.blogspot.com.au/2011/11/tahini-roasted-kale-chips.html

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Categories: Snacks

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