Kale Chips: Undiscovered wonderland.
I only got on to these recently. Boy, I’m glad I did!
What is Kale?
Kale is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be close to wild cabbage. It’s in the same group of vegetables as broccoli, cauliflower, collard greens, and brussels sprouts. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.
Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. It has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat.
When you combine this healthy goodness with the texture of the chip – magic happens!
How to make kale chips
To make kale chips there are a few things to remember:
- The kale leaves must be DRY.
- Bake the kale at 170°C.
- Cook the chips for 12 minutes.
- Salt AFTER the kale chips are out of the oven.
Here’s what you need to make your own chips:
- A bunch of kale
- 1 tablespoon of avocado oil
- Sea salt (or your favourite seasoning salt)
Here’s what to do:
- Preheat the oven to 170°C.
- Remove the leaves from the stems and wash the leaves well.
- In small batches – spin the leaves dry in a salad spinner.
- Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.
- Line a baking sheet with baking paper and lie some of the leaves on top in a single layer.
- Make sure the leaves are all flat and not folded over or they won’t crisp properly.
- Pop the tray in the oven and after 12 minutes, your kale chips will be done!
Once the kale’s out of the oven, season the chips with some sea salt or your favourite seasoning salt.