Kale Chips

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Kale burst onto the ‘super food’ scene faster than you could say Goji berry. It has also, it seems, stayed in vogue  for longer than most of the super foods that simply seem to disappear quietly making room for the latest health-promoting product. Don’t get me wrong, the idea of ‘super foods’ is definitely a real one, they are most definitely foods that are absolutely loaded with essential nutrients and cancer-fighting anti-oxidants, but my own lifestyle leans more towards eating a well-balanced diet and eating whole foods and Organic, when possible. So my first encounter with kale wasn’t when I was perusing through the shelves of my local health food store, but it was in fact, in my father’s vegetable garden…

My father has instilled a passion and interest in me for fresh food and growing your own vegetables. He loves researching new varieties and planting interesting vegetables and flowers not common in the South African soil. My mother and I are constantly trying to make something innovative from his latest harvest, be it preserved ‘Pepperdews’, tiny mild red peppers originating from South America, granadilla cordial or sweet fig preserve… Out of this abundance, my mother had the innovative idea  to sell his kale harvest to the local health shop! What a woman!

The most successful and tasty kale recipe that I’ve tried, must be kale chips. After doing some research about various recipes and through trial and error I’ve come back to this one, time and time again. It’s such a great late afternoon snack and I enjoy the fact that there are some softer and some crisper pieces mixed into one batch. For this recipe I used curly kale which holds spices well and doesn’t burn as easily.

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Kale Chips

Ingredients:

1 bunch of kale leave, washed and dried well

2 tsp dried coriander powder

2 tsp dried cumin powder

2 tsp smoked Paprika

3 tbsp of extra virgin olive oil

Maldon sea salt, to taste

 

Method:

Preheat your oven to 180 degrees Celsius.

Wash the kale leaves well.

Pat them dry on a clean dish cloth.

Tear the leaves into bite sized pieces.

Spread them on a waxpaper-lined baking tray.

Drizzle them with olive oil and mix the leaves with your hands, making sure they are all coated with oil.

Now mix the spices and about 1 tsp salt flakes together. Scatter this onto the kale pieces and also mix using your hands.

Place the kale chips into the hot oven and bake for 10-15 minutes or until crispy. Be careful not to burn them!

Enjoy!

Cathé Pienaar foto's 055doc

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