Photo by Simon Lambert.
I realise that these baked kale chips are from leafy
vegetables, but rest assured they are utterly fantastic and
super-healthy and can be used in many ways.
Baked kale chips
Serves 4 (as snacks)
50g cavolo nero
1 Tbsp olive oil or rapeseed
Sea salt, to taste
Preheat oven to 150degC. Rinse and dry the leaves, then
remove the stems and tough centre stalks. Rip into large
pieces and toss with oil in a bowl then sprinkle with salt.
Arrange leaves in a single layer on a large baking sheet (I
also lined my trays with greaseproof to make life easier, but
that is optional)
Bake for 15-20 minutes, or until crisp. Place baking sheet on
a rack to cool.
Serve with a little more sea salt flakes if desired and
They can also be ground up to a powder either coarse or fine
and sprinkled over potatoes, roasted nuts or chickpeas, and
even over freshly popped corn works a treat! Who would have
thought you could do all of this with a simple leaf of kale.
• Alison Lambert, chef at the Otago Farmers Market,
will be demonstrating this recipe at the market on Saturday