A new twist on crispy

Photo by Simon Lambert.
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)

250g kale2
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 enjoy.

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 morning.