CHILLI KALE CHIPS

Kale chips are something I have wanted to make for a while. I’ve blogged before about how great Kale is for us and have used this superfood in soups, pesto, smoothies and even in a cassoulet. I was surprised how quickly the kale chips cooked, so keep your eyes on your oven! 4-5 minutes is all they need. Enjoy this totally guilt free snack! And if you think they aren't up your alley, think again...I was rather shocked that my meat-loving fiancee liked them, perhaps even more than I did. 

INGREDIENTS

• 1 large bunch of kale, washed well and dried
• 1 1/2 tablespoons rice bran oil 
• a pinch of chilli powder (only add if you like a bit of hotness!)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin 
• 1/4 teaspoon garlic salt 

PREPARATION/ COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. Line two large baking trays with baking paper. 

2. Remove the kale from its stems by grabbing the stalk end and gently running your fingers down the stalk in one motion. Tear the leaves so that they are even in size. 

3. Make the chip seasoning by combining the chilli (if using), coriander, cumin and garlic salt in a small bowl and mixing to combine. 

4. Place the kale leaves in a large bowl and pour the oil over the top, then toss well so that all the leaves are lightly coated. Sprinkle the ready made seasoning on top and toss well again. Spread the kale leaves out in a single layer on the two prepared trays. Bake in the oven for 8-10 minutes, making sure to watch the chips so they do not burn! Once the chips look and feel dry and crispy, remove from the oven and leave to cool completely before storing. 

Serving side / 1 large handful 

Total Preparation time / 10 minutes maximum

Total Cooking time / 8-10 minutes 

x Emily