KALE CRISPS THREE WAYS
Hale to kale! It seems we can’t get enought of the superfood and today I have a tried and tested method for kale chips with consistent, crispy, moorish results. Take a little extra time to toss the leaves to ensure an even coating in a light film of oil. The oven is set not too hot, so the leaves retain their colour and dry evenly. Whilst there maybe temptation to crank the oven temperature up for a shorter cooking time, this may result in burnt edges, browned leaves and an acrid after taste.
1 bunch of kale of your choice, try curly, cavolo nero or Russian kale, or a mixed selection of 200g of kale leaves braising mix
½ teaspoon sea salt
1 quantitiy of seasoning mix (see below), optional
2 tablespoons extra virgin olive oil
Preheat oven to 150°C (130°C fan-forced). Line two large baking trays with baking paper.
Tear larger kale leaves into pieces. Place leaves, salt and your choice of seasoning mix (see below) in a bowl and give a quick toss to combine. Drizzle over the olive oil, then toss leaves using fingers for about a minute, until the leaves are lightly coated with the oil.
Spread leaves over the prepared trays in a single layer. Place in oven and cook for 15 minutes. Swap trays around in oven and cook for a further 10 minutes until leaves are dry and crisp. Leaves to cool for 5 minutes and the leaves crisp further. Serve as a snack.
Kale crisp will keep for up to 4 days in an airtight container lined with paper towel. If leaves soften, reheat in a preheated 150°C oven for 5 minutes to crisp up again.
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon dried chilli flakes
Thyme & Parmesan
2 teaspoons thyme leaves
2 tablespoons finely grated parmesan
finely grated zest of half an orange (optional)
Herb and Salt
2 teaspoons thyme leaves, or finely chopped rosemary leaves
½ teaspoon sea salt (extra to base recipe above)
©Fiona Hammond September 2019