The key to perfect kale chips? A slow and low bake.
Why does kale get so much credit? It’s remarkably high in fibre and iron. It is packed with anti-inflammatory and anti-oxidant properties. It’s also a great source of calcium and high in vitamins K and D and B6, in omega 3 and 6…
- one bunch kale (250gr), washed
- sea salt, to taste
- 1 TBS coconut oil or olive oil
- 1 pinch paprika
- 1 pinch red chilli flakes (or French piment d'Espelette)
- Step 1 Preheat the oven to 150° and put the racks aside. Remove stems and ribs from the kale and tear leaves into bite-size pieces. Wash well and dry thoroughly because you need to remove all the water.
- Step 2 Place in a large bowl and toss with olive oil or coconut oil and seasonings. You’ll have to rub with your hands the oil, salt and seasoning into the kale.
- Step 3 Arrange leaves in a single layer on baking sheets and put them on the racks. It is better to cook one rack at a time but you can arrange them on upper and lower third of oven too. Rotate sheets after 10 minutes if you do that.
- Step 4 Bake until chips are dry crisp but steel green. Enjoy straight away. You can also let them cool for a few minutes but I think they are best eaten straight away.