Kale chips - who hasn't heard about them? They’ve been around so long they've come and gone as a fad. I still want to find out though - are kale chips a thing?
I think the idea of kale chips started because kale, being a superfood, should be even more super as a snack. I usually have a lot of kale growing - I don’t know about a superfood but it’s a super grower in my garden, especially at this wintery time of year. I’m not a big fan of it fresh - the leaves need to be tiny and tender to use in a salad. I usually cook it like silverbeet or chard in soup or a stew type meal where it gets cooked until it's unrecognisable (I assume the goodness is still in there!). From a gardening point of view I want to love the kale chips.
I made kale chips several times and have included the recipe and method I found works best below. I add soy sauce because I prefer a savoury taste but include flavours that you like.
KALE CHIP RECIPE
Ingredients for one tray of kale chips:
· KALE! 6-12 leaves depending on the size. I prefer curly Cavolo Nero rather than the flat leaf type
· 1TB olive or coconut oil
· 1tsp soy sauce
· Chilli or other favourite flavours (optional)
· Salt flakes
Make kale chips:
· Take the stalk out of the leaves and cut them in half or quarters if they're quite big. Pat dry or use a salad spinner to remove as much water as possible
· If using coconut oil melt it in a pot
· Add soy sauce, salt and flavoured ingredients to the oil in the pot (coconut) or bowl (olive oil)
· Add the cut kale leaves to the bowl or pot of oil and massage the oil over the leaves with your hands
· Place on an oven tray as separated from each other as you can
· Bake at 200 degrees C for about 10 minutes
Check them after five minutes to make sure they're not sticking or burning. They may need longer than five minutes depending on your oven and if it's loaded up with something else or your heat is a bit lower
· Serve a few with dinner or use as a snack. Yum. Kale
ARE KALE CHIPS A THING?
· easy and quick to make
· a good use of an easy to grow vegetable
· healthy snack option (kale is super healthy right?)
· Chino prefers them cooked vs fresh
· they’re not chips
· tastes like kale
· don’t store well
· don’t photograph well
The verdict – are kale chips a thing? Not really.
TRY KALE CRUMBLE INSTEAD
I got the idea to modify the chip concept from Aunty Rose who uses a kale sprinkle. Like black pepper or kelp the kale crumble can be sprinkled onto a meal to add a bit of tasty kale goodness. Use the same method as above but don't include oil as you want a dry end product.
Ingredients for kale crumble:
· More kale – a trays worth of leaves
· Chilli, paprika or other favourite dried flavours (optional)
· Salt flakes (also optional)
Make kale crumble:
· Take the stalk out of the leaves and cut them into small pieces. Pat dry or use a salad spinner to remove as much water as possible
· Add salt and dried flavours if using
· Place leaves on an oven tray - separated from each other
· Bake at 200 degrees C for 5 minutes
Check them after five minutes - they may need longer depending on the size of your leaves, where you had them in the oven etc. Bake for a few more minutes and check again - you want them crispy but not burnt. If they are getting close you can turn off the oven and leave them in there to continue cooking for a few minutes.
· Leave to cool then use your hands to crumble the leaves up as small as you like. You can also use a processor - the longer you whizz the leaves the finer a crumb you'll end up with. Store in an air tight container
Use kale crumble:
Sprinkle the kale crumble/powder over a meal as you would black pepper or fancy sea salt mixes.
Add to stews or soups if you're lacking fresh leaves.
It still tastes like kale so good luck trying to sneak the crumble onto the dishes of unsuspecting family members.
Prepare the kale leaves by folding each in half and slicing out the centre stalk - cut the whole piece out so it also cuts the leaf in half. Or make a stack of similarly sized pieces bottom side up and slice the stalks out of several at once.