Have you tried making Kale Chips yet?
Feel vibrant, healthy and virtuous with just one little bite!
Food fads are a funny thing. Twelve months ago, you might have suspected (rightly) that kale was akin to rabbit food, ie. eaten only by bunnies. Now, since being written about on food blogs everywhere, kale is being sold, pre-washed, in plastic bags at the supermarket - you know you've made it as a super-vegetable when you are displayed in bright pink baggies in Woolies!
Actually, kale chips are best made from leaves off the stalk, rather than baby kale or packets. I've done it using both and found that the leaves shrink quite a bit during cooking, so start with a large leaf. In fact, just tear off the top part of a leaf of kale, and then tear off the bits around the stalk. You want a large leaf area and no thick stem, which doesn't dry out and goes mushy.
Add lots of salt flakes then scoff down these melt-in-the-mouth morsels by the bowl. It's very easy to do.
makes 1 bowl
1 small bunch kale
olive oil or other oil spray
1. Preheat oven to 170C/338F
2. Remove the kale leaves from the stems and tear into large pieces
3. Spray a large baking tray with oil and place the leaves on tray in a single layer. Spray leaves with oil. Not too much, not too little.
4. Sprinkle with salt and bake in oven for 10 minutes, checking after 8 minutes to prevent burning. Remove from the oven when the leaves are dried. Add more salt before serving.
5. Repeat with remaining kale.
Kale chips are best eaten as soon as they are made.
Lovely see-through crispy kale leaf
Do you remember when Chinese restaurants served "mermaid's tresses" back in the 80s?
Kale chips taste like those deep-fried seaweed memories, except you can make them at home, they taste better, are better for you, and no mermaids were hurt in their creation.