we're back on the kale train, again. one of my red russian kale plants has started bolting, i'm scrambling to use up leaves. so, i've started massaging a simple soy based marinade into them, with a seaweed sprinkle from Forage & Find, then baking them to a delicate crisp. the result is highly addictive, with a slight barbecuey flavour.
these kale chips are perfect for party nibbles or snacking. they only take 15 minutes to prepare and bake. so, if your growing kale in the garden you can pull out this recipe when unexpected guests arrive, or that impromptu house party starts to kick off.
i made a batch of these kale chips while writing this post, im heading to a dinner party later and i wanted to bring them along. also, while writing this post i have consumed the entire bowlfull of kale chips! better get another batch going...
for another delicious kale recipe click, here.
Crispy Kale Chips
100g kale, washed and dried with stems removed
1 1/2 tablespoon rapeseed oil (or olive oil)
1 1/2 teaspoon dark soy sauce
2 tablespoons of Forage & Find's Seaweeed Sprinkle or Furikake or plain sesame seeds
- preheat oven to 170C (325F)
- after triming kale leaves from their stems, place in medium sized mixing bowl.
- pour all ingredients into bowl with leaves and massage with your hands to coat all the leaves. you may need more oil but resist adding more soy sauce. the leaves crisp to nothing and can be overly salty.
- bake on a parchment lined baking sheet in a single layer, you may need to do two batches. for 10 minutes, checking for doneness.
- chips are done when leaves are browned on edges and crisped through.
- place in serving bowl and dig in!