Kale chips are made all the better with the use of a hair dryer – no joke. The secret to crispy, crunchy kale chips is to blow dry your kale! Hilarious, I know, but blow drying your kale on the lowest heat and strength after rinsing it ensures that its as close to bone dry as possible, making for the crispiest and crunchiest crisp out there.

Kale chips

I paired my kale chips with a mayo and Sriracha dip, possibly cancelling out its health benefits? Oops!

Just be sure to rub those leafy bad boys real well with olive oil so that the spices cling to every frill and fold. More spice equals more flavour flaaav!

Kale chips

A good kale rub is imperative to good kale chips!

Packed with flavour and paired with a delicious dip, these kale chips almost come close to rivaling Simba and Lays. Almost.

Kale chips

Kale chips and large sea salt flakes – a love affair

INGREDIENTS

1 bunch kale
2 Tbs olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp mixed herbs
1 tsp salt
0.5 tsp pepper
0.5 tsp cayenne pepper

METHOD

1. Rinse kale thoroughly and dry off with kitchen towel as well as possible.
2. Tear kale into large pieces, pulling way from the stem so that only the fleshy leaf is used.
3. Pre-heat oven to 150 degrees Celsius.
4. Prepare a flat sheet tray by lining it with baking paper.
5. Blow dry kale (hahaha) on lowest heat and strength until leaves are completely dry.
6. Place dry kale into a bowl, drizzle with oil and seasoning.
7. Rub the oil and spice into each kale leaf ensuring that every little “frill” and “cranny” is covered.
8. Lay kale onto your baking sheet in a single layer (you may have to do two or three trays depending on how big your oven is) and place in oven.
9. Rotate tray after 10 minutes and leave to cook for another 10 – 15 minutes, keeping an eye on the kale.
10. Remove from oven and allow to stand and crisp for a further 3 – 5 minutes.
11. Serve with an extra sprinkle of salt, along with a healthy dip like yoghurt and chilli sauce, or hummus!

Written by natasha

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