Kate Flint’s crunchy, moreish chips will have the whole family eating kale—serve them with sandwiches, on their own as tasty snack, we also love to crumble this crispy kale atop salads for added crunch.
- Pre-heat oven to 100°C.
- Wash and dry your kale, remove the stems and tear into smaller pieces.
- Place kale in a large mixing bowl and massage and mix salt and seasoning(s) of choice.
- Place seasoned kale pieces onto a large baking sheet. Make sure kale has space and there are no overlaps–this ensures chips are crispy and cook evenly. You may have to use two baking trays.
- Bake for 15 - 20 minutes, turning the kale halfway through at 10 minutes to ensure they evenly cook. Keep a close eye on chips as they can burn quickly–they are ready when slightly browned. As they cool the chips with crisp further.
- Chips are best enjoyed immediately. Store leftovers in an airtight container in the pantry for up to three days. Do not freeze.
This recipe is perfect for using up old kale leaves. Fresh is best, however they still taste great if produce is a few days old.
Crumble leftover chips atop salads, roast veg or add to stir fries.