Sitting on my top list of healthy treats is this crunchy, salty and moorish snack – Kale chips. Kale chips are so big right now, but man, they’re so expensive to buy. It can cost anywhere from $5-$10 a packet and yet, they are so easy to make…once you get the hang of it.
It never ceases to amaze me how many different variety of vegetables are out there. Even though I make a conscious effort to always try new vegetables, I always find stuff I never tried before (not knowingly anyway).
First of all, in case you’ve been living under a rock in the past few years and never tasted Kale at all, what is Kale?
Kale is a type of leafy green vegetable (also comes with purple leaves)
- It’s a superfood
- It has more iron than beef and more calcium than milk per calorie
- It is high in fibre, vitamin K, vitamin C, calcium, iron, and beta carotene
- It has anti-inflammatory and anti-cancer properties
To environmentalists, Kale is the new ‘beef” as it is highly sustainable and can grow in most climates. If we all eat Kale in place of meat, we would significantly reduce our carbon footprint and global warming caused by meat production for human consumption.
OK, forget about nutrition, environment or animal welfare – let’s talk taste.
Well, when eaten raw, kale can actually tastes quite strong and too earthy to a lot of people. When baked however, it tastes kind of like feathery thin potato chips. It is super crunchy and can be quite addictive if I may say so myself. It’s almost tastes too good to be healthy for you.
Although it takes a bit of preparation (rinsing, de-steming, drying), making Kale chips is very rewarding. I’ve suffered through many batches of burned or soggy kale chips over the years but I’ve learned some valuable lessons along the way and I’d love to pass my few tips along to you.
How to make perfect Kale Chips every time
- Play with your baking time. It may take less or more time to cook depending on the size of your leaves or the heat distribution of your oven. Every oven is different — mine is a fan force electric oven which tends to be hotter that most gas ovens. One piece of advice – Go low and go slow.
After baking… see how they shrink in size?
- Make sure the leaves are dry prior to baking otherwise they might go soggy and;
- Try to have all the pieces approximately the same size for even cooking.
- That’s it! Let’s do it!
- 1 bunch of Kale – washed
- Olive oil
- Sea salt and favourite dry herbs (i.e., cayenne, paprika) for seasoning
- Wash and dry kale thoroughly. Use a salad spinner to drain most of the water and then dab dry using paper or kitchen towel. If the leaves are wet they will go soggy so make sure they’re dry.
- Remove the leaves from the thick stems and tear into bite size pieces.
- Toss in olive oil and seasoning (I used olive oil spray in cans).
- Place leaves on a baking tray lined with baking paper or foil.
- Bake in 150C oven for 15-20 minutes until crispy but not burnt – slightly brown on the outer edges but still mostly green. Turn the baking tray around halfway through for even cooking.
- Munch On!