The theme for week 43 was crunchy. I decided to try making kale chips, seeing as my kale plants have plenty of leaves just waiting to be eaten. The concept really interested me - crunchy green chips! - and I was curious to see how they turned out.
1 bunch of kale leaves, washed
1 tbs olive oil
1 tsp salt
Preheat oven to 180ºC.
Cut out the thick middle vein of the older kale leaves, then cut/rip into pieces
Toss with olive oil and salt until evenly coated.
Bake on a baking-paper lined cookie sheet for 10-15 minutes, or until crisp.
The thing that bugs me with this sort of recipe is: how much kale is a bunch of kale? Because the amount that I used (a big bowl full, 66g) was clearly not enough, as my chips ended up way too salty and oily. They definitely were crunchy though, and I will give them another shot with far less oil and salt. I think I'll play around with other seasonings too, such as garlic salt, cumin or chilli powder. Despite the results of this attempt not being great, I can definitely see how kale chips are appealing!
I used both curly and flat-leaf kale, the curly ones were definitely better in the end
Dressed and ready to bake - you can see there is far too much oil