Liza from The New Food in Town is back with another mouth-watering yet simple recipe. This month – Kale Chips.
Playing around with what you have in stock in your fruit bowl or vegetable storage in the
spring instead of tearing open your favourite bag of chips might save you the extra ab-bulge
you’ve been working so hard to lose. I am a crisps girl. Always have been. I was raised to
love them, and still have trouble resisting them. But getting down to the reality of why the extra layer of flesh over the navel never leaves us, for myself and many others that have made a bowl of salty crisps our comfort and our treat, must be the addiction to crisps!
Just recently, I experimented with how to get rid of my addiction to store-bought, processed crisps, and KALE was the answer. They might take you a bit over 10 minutes to prepare, but they are worth the trouble and they tick all the boxes that a bag of potato chips doesn’t! Kale is high in fibre, so it aids digestion. It is low in calories and has zero fat (well, my recipe calls for a tiny bit of oil, but choose the good oil it will make it all OK). Kale is also a good source of magnesium, folate, and is rich in vitamins and nutrients. The trick is to season your kale chips well, so you control and know how much salt and flavour goes into each portion.
- 2 cups fresh (organic) kale. Some supermarkets sell them torn,
but you might opt for the whole leaf, removing the thick stems and tearing them up
into bite sized pieces.
- a pinch of each of your choice of seasoning. This could include dry herbs, salt, pepper, furikake, nori (seaweed for sushi), dried green onion, chopped nuts, garamasala, etc.
- 1.5 tablespoons of good quality olive or grapeseed oil.
- Preheat oven to 170°C, or 160°C fan forced.
- Wash the kale leaves and then leave them to dry completely.
- Toss the kale leaves into a large, deep mixing bowl.
- Slowly pour a bit of the oil onto the leaves, and toss with your hands or a spoon, ensuring the leaves are coated well.
- Sprinkle your choice of herbs and spices on to the kale.
- Finally, spread the kale out on a baking tray, ensuring it’s not over-crowded. Slide the tray into your hot oven, and check at 8 minutes.
- Depending on your oven, some might take a bit longer to bake. They are done when crunchy.
- Allow the chips to cool.
These work not only as a replacement to crisps, but also as a crunchy topping
to crème soups such as pumpkin or mushroom. Added to salads, they give more
dimension and texture to your usual greens.
Stored in an air-tight container, your kale chips will last a few days.