I’ve always been a savoury snack lover. Potato chips, cheese and crackers, roasted chickpeas – my all-time favourite is and always will be popcorn.
It’s the satisfying crunch and salty flavour that’s always had me choosing chips over sweets.
When I came across this idea of throwing your leafy greens in the oven to crisp them up my brain exploded. If you haven’t tried this nutrient dense powerhouse green yet, this is a great way to get acquainted.
Kale chips are crunchy, the earthy flavour of Kale tastes even better when cooked in the oven. Snack on this instead of a pack of Smiths during your next happy hour.
If you’re still unsure what this Kale stuff is check out my previous post.
WHAT YOU NEED TO KNOW ABOUT KALE CHIPS
Cheaper than chips
Depending on where you shop, you can pick up a bunch of kale between $2 – $4.
One bunch of kale makes approx. 5 very large bowls of kale chips.
One packet of chippies these days is approx. $3 and yields one bowl, a heap of fat and ridiculous amount of sodium.
Remove the stem
The stem is extremely thick and fairly indigestible. You’re best to rip the leaves off (or cut off with scissors) and discard stem.
Kale must be dry
If it’s wet it will steam the kale and won’t get you that perfect crunch. If you’re rinsing your kale before roasting, you must dry your kale completely.
The flavour combos are endless here’s some to try:
- Himalayan rock salt
- Paprika and lemon zest
- Rosemary and garlic
For extra flavour use Coconut Oil. It will also withstand the high heat.
Remember that olive oil goes rancid in high temps, so steer clear.
Don’t overcrowd your tray with kale. Spread the leaves out evenly and try to avoid overlapping.
Kale chips are now a weekly repertoire in the Lunch Lady Lou kitchen. And I’ve tried all temperatures to get them to that perfect crunch. I recommend 220 degrees.
They take 10 minutes in the oven. And just when you think they’re not cooking at all… BAM… they’re done, closely followed by burnt. Keep an eye on them.
They need to be green and shouldn’t lose their colour too much once cooked. If they turn brown they will taste sour.
Don’t try and make in a large batch for the week. Let’s just say that oil, roasted leafy greens and airtight containers don’t work on this occasion.
They’re so quick to make this is unnecessary anyway. And once you taste, you won’t want to share with anyone let alone savour for another day.
You’re eating a green chip!
Tick that off the bucket list.
- Kale (enough to fill your baking tray)
- 1 tablespoon coconut oil
- Himalayan rock salt
- Baking tray
- Baking paper
- Mixing bowl
- Preheat oven 220 degrees C
- Remove stalks from kale leaves and discard
- Rip leaves into chip sized bits and add to bowl
- Melt coconut oil (if necessary and add to bowl)
- Rub oil into kale
- Line baking tray with paper
- Lay kale on baking tray in single layer – don’t overlap too much
- Lightly salt
- Place in oven and cook for 10 minutes
This time may change depending if your oven runs hot – keep an eye from 8 minutes