Who wants at eat a healthy alternative to potato chips (aka crisps)?
I know that we look for alternatives all the time and the closest thing to kind of healthy is organic veggie chips. However the ones we used to buy are smothered in organic palm oil, with the source undisclosed.
So not wanting to put a Orangutang out of a home, we found an alternative.
Enter a very special member of the Brassica family, and Kim’s new favourite vegetable! Kale.
Curly Kale Chips
- One large bowl of Kale leaves (washed)
- Smoky Paprika
- Chilli infused olive oil
Preheat oven to 160°C and line a baking tray with baking paper, if making more you will need a couple of lined trays.
Good bunch of curly kale, wash, take out stalks and rip leaves into smaller pieces. Spin dry in salad spinner to make sure there is no water left on them. They must be thoroughly dry before proceeding to the next stage.
1 tablespoon chilli infused Olive oil in bowl, put kale in and coat mix around ensuring all the kale gets a good covering.
Place kale on tray, place them in a single layer so that they are not all on top of each other.
Sprinkle with Smoky paprika; ours were extra spicy with the infused oil.
Cook for about 9 – 25 mins depending on how thick your kale is; ours were cooked in 9 mins, keep checking as they can burn very quickly. Make sure they are crispy, not burnt.
When cooked get the tray out and sprinkle with ground rock salt.
These chips are mind-blowing. Kim, Ben, and I wolfed down the entire dinner plate in no time flat. There was about 130 calories on the entire plate, very low when compared to a greasy bag of chips, and so many more vitamins and minerals.
It is worth planting some kale in your garden just to make Curly Kale Chips. A great way to get the kids to eat their veg!
Does anyone else have a kale chip recipe they would like to share?
(photos by Kim Webber)