Kale chips. You are starting to worry now aren’t you? You are remembering that I have recently been to the west coast of Canada (British Columbia), and now you are worried that I have gone all – well, west coast – on you?
Don’t worry, I haven’t. You can still expect to see lots of pork belly, Iberico lard, and all lovely, tasty, and yes, fatty things here. For, we are embracing of all things food.
And that includes kale chips.
Kale chips! What am I talking about? Raw food people love them. They dehydrate kale for hours so that they are left with crispy dry kale. I don’t have a dehydrator so I came up with a way of doing these in the oven. They are a fabulous (and quick) sulphurous little snack.
To make these crispy treats, I dress a single layer of kale with a generous splash of extra virgin olive oil. I then sprinkle them with sea salt and smoked Spanish paprika and roast them in a hot oven until crisp. Don’t neglect the salt, they just don’t taste good without it.
Recipe: Sea Salt & Paprika Kale Chips
Kale, as much as you want to make chips from – washed, dried & cut into strips
extra virgin olive oil
Preheat your oven to 180 deg C.
Spread the kale in a single layer on a large oven tray. Don’t be tempted to put more as it just won’t crisp evenly.
Coat in the olive oil, a couple of tablespoons should do it.
Sprinkle with the paprika and sea salt and toss. Don’t be afraid to get your hands dirty.
Roast until crisp – this will take 10 – 12 minutes. Watch carefully as they will burn.
You’re done. Now it is time to eat them. They eat really well hot or cold.