I’m always looking for ways to increase my vegetable intake. I had heard of kale chips long ago, and made the snap judgement that there was no way these could taste any good. Eventually my curiosity won out and I made some – boy was I wrong, they taste great! I’m a convert. I’ve also started making broccoli chips which are also amazingly tasty. Here are the recipes for both.
Kale Chips
Ingredients
- 6 leaves kale
- 1/4 tspn salt (or to taste)
- 1 tspn extra virgin olive oil
Instructions
- Heat over to 170oC (340oF) fan forced.
- Tear the leaves into chip size pieces, discarding the stalks.
- Place the leaves in a bowl, sprinkle with the salt and olive oil, and massage through.
- Place the leaves on a tray lined with non-stick baking paper, or on a silicone baking sheet. Place in the oven and bake for 10 minutes.
Notes
Some types of kale take a little long than others to cook, and others cook faster. Keep an eye on the chips, as you won’t enjoy them if they burn! If you’re unsure, turn your oven off, and let the chips crisp up as the oven cools.
This recipe works well with beetroot leaves as well.
Broccoli Chips
Ingredients
- 1/2 head broccoli
- 1/4 tspn salt (or to taste)
- 1 tspn extra virgin olive oil
Instructions
- Heat oven to 200oC (390oF) fan forced.
- Cut the broccoli flowerets into snack size pieces. If the stalks are thick, cut them in ½ or ¼. For a 1cm wide stalk, I would cut into ¼.
- Place in a bowl, sprinkle with the salt and olive oil, and toss through.
- Place the flowerets on a tray lined with non-stick baking paper, or on a silicone baking sheet. Place in the oven and bake for 20 minutes.
Notes
When done, the edges of the flowers and stalks will have browned . The stalks should be soft in the middle and crunchy on the outside. If you are unsure, turn your oven off, and let the chips crisp up as the oven cools.
