There are a lot of quick and easy recipes that people who think they can’t cook should try. They usually only call for a few ingredients, require little or no cooking, and the finished product is delicious! So, I’ve decided to start a series of bite sized posts titled Chew Town Bites with quick and easy recipes that everyone can try.
I’ve been hearing a lot about baked kale chips recently. There are a lot of people making and posting about them and I found myself thinking “what’s all the fuss about these Kale chips?”. I’m already fan of Kale (especially the black leafed Tuscan variety, called Cavolo Nero in Italian) and grew up eating sauteed garlic kale and Kale frittatas.
While I was at Ramsgate Organic Foodies Market on Saturday, I saw a great bunch of flat leaf kale and decided once and for all that I would give these babies a try. The thought that if they turned out I could rely on a healthy and tasty snack was too much to bear.
In short, there is a reason everyone is going crazy over kale chips… They are spectacular. So spectacular that I had planned to leave some for Scotty to try when he got home but didn’t quite get that far.
BAKED CRISPY KALE CHIPS
1 bunch flat leaf Kale, washed and dried well
1 tbsp extra virgin olive oil
1/2 teaspoon sea salt flakes
1/2 teaspoon garlic powder
Preheat oven to 180 degrees Celsius. Remove the leaves from the centre rib of the kale and tear into large pieces. In a bowl mix kale leaves, olive oil, salt and garlic and using your hands make sure the ingredients are evenly distributed. Place kale on baking sheets lined with paper ensuring that none of the leaves overlap and bake for 10 minutes (or until crisp). Once cooked, remove from trays and place in a serving bowl.