I’ve been reading about these tasty snacks for a while now but have been a bit slow to jump on the bandwagon. Today I made my first batch of kale chips and was instantly a fan, in fact my small bowl full lasted all of 10 seconds! There are many, many recipes out there for all sorts of variations and I’ve included some links to the more exotic ones. But basically, whatever you can put on a potato chip, you can put on a kale chip! Sea salt and oil tastes great.
Having just made a batch of Tandoori Chicken using Dukkah spice (the first time I’d used it and I loved the flavours) I thought it would make a great coating for kale chips. Dukkah, is a middle eastern spice with a chickpea base and cumin, coriander, mustard, salt, garlic and fennel (at least that’s what my shop bought one has in it, apparently there are many variations, a bit like kale chips!). These are super easy to make, I hope you like my version!
100 g Kale
1 tbsp light olive or rape seed oil
1 tbsp Dukkah spice
This makes a small batch as the kale shrinks, just double up the amounts for greater quantities.
- Pre heat the oven to 150c/300f and line a baking tray with non stick parchment.
- Wash and dry the kale thoroughly, if possible leave it to air dry for a while, if it’s even a bit wet the kale will go soggy.
- Take all the woody stems out, I bought a bag of kale from Sainsbury’s which had very little stem.
- Place the kale in a bowl and drizzle over the oil and spices, combine well making sure every bit of the kale is covered
- Spread on the baking sheet in a thin layer, use 2 sheets if you are making more.
- Bake for 5 minutes then turn the sheet and bake for 5 minutes more. This may be sufficient if your kale is in small pieces like mine, otherwise keep checking, you don’t want it to burn which can happen very easily.
- Remove and cool for a few minutes, then enjoy, I challenge you not to eat the whole lot in one go!