I almost didn’t want to share this crunchy kale chip recipe. Purely because I sometimes find it hard to get kale at the fruit and veggie shop and I am terrified by letting on how good these are it will make it even harder to get my hands on a bunch. At our house we are obsessed with kale chippies. We make them weekly, and they have to be properly rationed to make sure it’s fair. Over the past month I have made them a few different ways, all are good and I am actually salivating at the thought.

I have also taken these to play dates and offered them to a few fussy eaters who would normally refuse anything “green”. But after hearing everyone crunching and nomnom-ing they all dove straight in and the fights for the last chip began.

Tips:

• You can use curly or flat kale (I prefer the texture of curly).
• Cooking time and temperature really depends on your oven strength. For me (conventional oven) I need my temp quite low with a longer cooking time or else the kale burns. It may take a few goes to get it just right.
• Keep a close eye on your kale – it can burn very quickly.

Nutrition Note: Cooking kale this retains more nutrients compared with boiling it in lots of water where some of the water-soluble nutrients are lost to the cooking water.

Ingredients

• Basic: 4 leaves of kale, 1 tbsp olive oil, a pinch of salt
• Coconut: 4 leaves of kale, 1 tbsp coconut oil - melted, a pinch of salt
• Sesame: 4 leaves of kale, 1 tbsp. sesame oil, 1 tsp soy sauce, sesame seeds to sprinkle
• Paprika: 4 leaves of kale, 1 tbsp olive oil, a pinch of smoked paprika
• Lemon: 4 leaves of kale, 1 tbsp olive oil, 1 tbsp lemon rind, a pinch of salt
• Yeast: 4 leaves of kale, 1 tbsp oil, a sprinkle of nutritional yeast, pinch of salt
• Parmesan: 4 leaves of kale, 1 tbsp olive oil, 1 tbsp grated parmesan cheese

Method

Step 1

Preheat the oven to around 110-120oC (depending on your oven strength). Gather your kale and use a knife to remove the centre stem. Wash and thoroughly dry your kale (very important the kale is dry). Tear the leaves into chip sized pieces. -

Step 2

Line 2 baking trays with baking paper.

Place your kale in a mixing bowl. -

Step 3

Basic: Coat the kale in oil and use your hands to rub each leaf to ensure even coating. Sprinkle with salt. Spread your chips evenly over the baking tray leaving room between each chip. Place in the oven for around 15 minute, remove and turn each chip, place back in the oven for another 15 minutes or until crispy.
-

Step 4

Coconut: Coat the kale in coconut oil and use your hands to rub each leaf to ensure even coating. Sprinkle with salt. Spread your chips evenly over the baking tray leaving room between each chip. Place in the oven for around 15 minute, remove and turn each chip, place back in the oven for another 15 minutes or until crispy. -

Step 5

Sesame: Coat the kale in the oil, soy sauce, and sesame seeds, and toss it all together with your hands. Spread your chips evenly over the baking tray leaving room between each chip. Place in the oven for around 10 minutes, remove and turn each chip, place back in the oven for another 10 minutes or until crispy. -

Step 6

Paprika: Coat the kale in oil and use your hands to rub each leaf to ensure even coating. Sprinkle with salt. Spread your chips evenly over the baking tray leaving room between each chip. Place in the oven for around 15 minute, remove and turn each chip, place back in the oven for another 15 minutes or until crispy. As soon as you remove them from the oven, sprinkle with paprika. -

Step 7

Lemon: Coat the kale in oil and use your hands to rub each leaf to ensure even coating. Sprinkle with salt. Spread your chips evenly over the baking tray leaving room between each chip. Place in the oven for around 15 minute, remove and turn each chip, place back in the oven for another 15 minutes or until crispy. Once you remove from the oven sprinkle with lemon rind and salt. -

Step 8

Yeast: Coat the kale in oil and then sprinkle on the salt and nutritional yeast. Gently massage the kale with clean hands until the leaves are evenly coated with the ingredients. Spread your chips evenly over the baking tray leaving room between each chip. Place in the oven for around 20 minutes, remove and turn each chip, place back in the oven for another 20 minutes or until crispy. -

Step 9

Parmesan: Coat the kale in oil and use your hands to rub each leaf to ensure even coating. Sprinkle with salt. Spread your chips evenly over the baking tray leaving room between each chip. Place in the oven for around 15 minute, remove and turn each chip, place back in the oven for another 15 minutes or until crispy. Once you remove from the oven and while still hot, sprinkle with parmesan. -

Step 10

Kale chips are best enjoyed straight away but you can store in a zip lock bag or airtight container for a couple of days. -