Kale Chippies (yes, really!)

If you had told me 6 months ago that I’d not only be making but actually enjoying kale, I would have laughed at you! My first experience with kale was on the side of the plate back when Lonestar was a thing, one solitary, plastic looking leaf next to the meal and always sent back untouched. Then it made a comeback as a superfood which makes sense as it’s one of the most nutrient dense foods on the planet: think Vitamin A, D and C and loads of other benefits. Read more here: https://www.medicalnewstoday.com/articles/270435#benefits

But the thought of kale in a smoothie? 🤢

We got a huge bunch of kale in a delivered veggie box and you can probably imagine my face when I saw it! Cue me running to the good people of the internet looking for inspo and trust me, kale chips are where it’s at; crunchy, salty morsels of deliciousness.

Recipe

4-5 kale leaves

1 teaspoon olive oil

Seasoning of your choice – I like garlic powder, salt or Tuscan Seasoning

Details

Pre heat your oven to 120° fan forced (temps will vary between ovens) and prepare baking tray with baking paper

Wash the leaves thoroughly and tear them into bite size pieces, pat dry.

Drizzle with olive oil and sprinkle leaves with your chosen seasoning.

Massage those leaves like you love them.

Spread out on tray so the pieces aren’t touching.

Cook for 10 minutes, watching them to make sure they aren’t burning. At this point check them, you’re looking for crunchy, chip-like texture. Remove any that are ready and return to oven in increments of about 3 minutes until all are dry and crisp.

They’re best eaten straight away. You won’t be able to help yourself anyway. I often stand over the tray shovelling them into my mouth! 🤣

Enjoy!