We’re a pretty healthy bunch here in Noosa: with such an abundance of locally grown fresh produce, it’s not exactly difficult. Kale, once thought of as a disinteresting vegetable and now the superstar of leafy greens, grows very well in our climate and is easily found at the Noosa Farmers Market or most local greengrocers. Or if you’re a keen vegetable gardener (like me), you can often find yourself with a glut. Solution? Make Kale chips.
If you’re attempting to inspire your other half or your kids to eat their veggies, this recipe is just what you’ve been searching for. Trust me, Kale Chips open up a whole new world of vegetable possibilities – my husband, a die-hard carnivore, BEGS me to make a batch of these crispy morsels. This recipe is really just a concept – vary the flavours depending on what you like. You’ll find some alternatives at the end of this post, or just experiment.
Turns out these Kale Chips pair very well with a nice cold beer or a chilled glass of Rosé. Or you could be super healthy and wash them down with a glass of Kombucha. But life’s all about balance, right?
1 bunch curly kale
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
¼ teaspoon chilli powder (optional)
½ teaspoon sea salt
1. Preheat the oven to 160°C and line two a large baking trays with baking paper.
2. In a large bowl combine the olive oil, paprika, chilli powder and sea salt.
3. Remove the centre stem of the kale and tear the leaves into bite-sized pieces. If your kale needs washing, ensure that the leaves are completely dried afterwards by using a salad spinner and / or a tea towel.
4. Add the dried kale leaves to the olive oil mixture and toss to coat leaves completely. The best way to do this is using your hands.
5. Spread in a single layer on the oven trays and bake for 15 minutes. Swap the trays over and bake for a further 5 minutes or until just crisp.
Other flavour ideas:
– Add ½ teaspoon garlic powder at step 2
– Add 1 teaspoon lemon zest at step 2
– Replace smoked paprika and chilli with 1 teaspoon of ras el hanout or garam marsala
– Replace half the olive oil with sesame oil and replace the paprika and chilli with 1 tablespoon of toasted sesame seeds
PS: If you enjoy tasty food that’s also healthy, you will love our Hello Paleo! cooking class where you learn a repertoire of doable dishes that are as delicious as they are nutritious.