KALE CHIPS

For all those who thought i only liked butter and cream well there is another side to me and yes i do love healthy green things as well.  I am just like any chef we like to over indulge with some things.

These kale chips are fantastic! I collected a handful of leaves from the garden, some kale and some cavolo nero.  Actually before i go on cavolo nero is simply a variety of cabbage, it is also known as black cabbage, derives from Italy and now has set up home in NZ.  It is mostly associated with winter but our climate down here in the far south feels mostly wintry so i am assuming that is why i am eating it in summer!

Anyway with a sprinkle of NZ sea salt flakes and a drizzle of oil the flavour of this green of all green vegetables goes a wonderfully nutty flavour.  Try crushing the dried leaves use it a flavouring.  It works a treat.

BAKED KALE CHIPS

I realise that these are from a leafy green vegetable, but rest-a-sure that these chips are utterly fantastic and super healthy and can be used in many ways!

Serves 4 as snacks

250g kale

250g cavolo nero

1 Tbsp olive oil or rapeseed

Sea salt, to taste

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 of thought you could do all of this with a simple leaf of kale!