Ingredients
- 250g kale
- 250g cavolo nero (black cabbage)
- 1 Tbsp olive oil or rapeseed
- Sea salt, to taste
BAKED KALE CHIPS
Method
- Preheat oven to 150C
- Rinse and dry the kale and cavolo nero, then remove the stems and tough centre stalks
- Rip into large pieces and toss with oil in a bowl then sprinkle with salt
- Arrange leaves in a single layer on a large baking sheet (I also lined my trays with greaseproof to make life easier, but that is optional) Bake for 15-20 minutes, or until crisp
- Place baking sheet on a rack to cool
- Serve with a little more sea salt flakes if desired and enjoy
- They can also be ground up to a powder either coarse or fine and sprinkled over potatoes, roasted nuts or chickpeas and even over freshly popped corn works a treat! Who would have thought you could do all of this with a simple leaf of kale!
Comments
I realise that these are made from leafy green vegetables, but rest assured that these chips are utterly fantastic and super healthy and can be used in many ways!
Serves 4 as a snack.
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