Bunches of kale overflow on the grocery store shelf and I can’t resist. After a carbohydrate-loaded music festival, I thought I’d prepare a healthy favourite.
Kale is a superfood containing vitamins C, K, A, calcium and iron. This leafy veggie is a cousin of broccoli and brussel sprouts, but has a unique varnished texture and bitter taste.
I’ve made these chips a few times and every time I prepare them, it’s slightly different. Create them to suit your taste buds, but here’s what I did today:
- Preheat the oven at broil
- After washing a whole bunch of curly kale, tear it into chip-sized pieces onto a baking pan or dish of some sort
- Toss the leaves in extra virgin olive oil until fully covered
- Spread the leaves out and don’t worry if they’re crowded, as you’ll see in the pictures below, they shrink considerably
- Add a healthy sprinkling of garlic (my favourite is the Epicure Roasted Garlic)
- Add a splash of balsamic vinegar and toss once more
- Finish with a generous amount of Parmesan cheese (or any other cheese of your choice)
- Put the kale in the oven and after 15 minutes, begin monitoring them closely. When they are ready to get crispy, it will happen fast.
- Stir occasionally because you’ll notice the outer kale chips becoming crispier first
- Once they look crunchy, take them out and enjoy the melting sensation and joyous combination of flavours!
- If you like them, pass on the recipe to a friend.