These Kale Chips recipe is from Gwyneth Paltrow’s cookbook, It’s All Good. Before buying this book, I had never heard of Kale. As an African, Kale was not the obvious choice of green vegetable for me to buy.
And when I finally heard of this dark green leafy vegetable, I resisted against buying or trying it. I resisted because all of a sudden, Kale was annoyingly everywhere – It became this trendy Superfood. And since I didn’t want to buy into “the Superfood rubbish”, I resisted against it.
But as you can see, I’m now a convert.
I remember the first time I made these chips for my family, My daughters loved it very much. But, not immediately! I guess they were not so sure about the dark green colour. And it did not look like potato chips. After I convinced them to try it… the combination of the crunch, the Himalayan sea salt and Avocado oil did the trick.
In It’s All Good, Gwyneth suggests jazzing up your Kale chips up with ingredients like lemon juice, red chilli flakes, curry powder, etc. I’ve not done that yet but if you do, let me know what you think.
I made a batch yesterday so I thought I’d share the recipe with you.
What you’ll need:
I big bag of washed and ready to us Kale.
2 tbsp of Extra Virgin olive oil (I used Avocado oil)
Coarse sea salt.
What to do:
- Preheat your oven to 200oC.
- Mix the kale with the oil and spread out on as many baking trays as you may need.
- Sprinkle with coarse sea salt and roast (stirring intermittently) for 12-15 minutes. Or (since kale tends to burn easily) Take out when crispy and light brown.
- Serve when it cools or Keep in an air tight container.
Yvonne xxxDid you enjoy this post? If so please support us: like, share and comment!