Kale. Beautiful green, wriggly, wiggly kale. If you’ve read anything in the last little while, anything at all, I’m sure that one of those things you’ve read is a tout on how great is kale. It’s low fat, it’s high fibre, no fat, high in iron, high in vitamin k (for all of you people out there that think everything is caused by cancer, vitamin k is supposed to reduce it all), high in antioxidants, anti-inflammatory powers, can help lower cholesterol, high in vitamins A and C and high in calcium. Seriously – remember back in school how there was always that obnoxious over-achiever? Was his name Kale? No? Well, it should’ve been.
My super healthy snack for today is kale chips. Yes. You heard it – chips. I’m going to blow your minds by showing you how to make healthy chips quicker than you can zip down to the local store and buy a bag of oily, fatty, salty potato chips.
For all of you health nuts out there who are about to rebut my claims of making healthy chips out of kale, yes I get that cooking leaves takes away the goodness. I get that fresh it best. But considering these things are so damn healthy, and considering that if you do like them, it’ll mean you eating lots more kale than you otherwise would…hell, why wouldn’t you chip these things?
To make these little leaves of godliness, you will need:
– Kale. I used about half a bunch – say, 5 leaves, washed and dried
– Olive oil – enough to lightly coat the leaves, so, about a teaspoon
– The smallest amount of salt – half a pinch
– Grated parmesan – just grate as you go, to nicely cover the leaves
Step 1 – tear me apart: preheat your oven to 190 degrees fan forced. Rip apart the kale leaves, discarding that thick stemmy stem, into, say, half the size of your palm. They’ll shrink a little during the baking process. Chuck these in a bowl.
Step 2 – mixaroo: drizzle over a small amount of olive oil – start with about a teaspoon, and then sprinkle over literally half a pinch of salt. Get your hands in there and mix the leaves around, so that they’ll all evenly coated with the oil.
Step 3 – shake and bake: lay your leaves on a lined baking tray, flat. All we want is one layer. You want the leaves to dry and crisp, not to steam and wane. Whack the tray/s into the oven for 5 minutes, then take out, grate over some parmesan to coat nicely, and put back into the oven. I’ll say that it takes another 5 minutes, but you want to be watching it closely. It only takes half a minute for the leaves to go from epic crunchy bright green-ness to bitter gross brown-ness. When they are still green, but ever so slightly going golden (or as golden as the colour green can go), you want to take them out. Brown = overdone.
Let your trays cool for a couple of seconds, and then eat! Don’t worry – you won’t die – just give it a go. They’re crisp, nicely salted from the parmesan and disappear in your mouth. If they taste bitter, then they’re probably a little overdone. Cook them for a minute less next time.