If, like me, you favour salt and crunch over sweet for snacking, and if, like me, you have a garden full of kale, then kale chips will make you, and your garden, rather happy. I've been pottering around the greenery wondering at times what to do with it all.
Shatteringly crisp and nutty, a little like just-popped corn, kale chips have been on high rotation over the past two weeks. Not much else has been happening, kitchen-wise. I do believe I've lost a little of my mojo. No matter. Simple is good when you're about to jet off on an overseas holiday. Have vowed to use everything before we leave.
Kale chips enough for 1 or 2. If, unlike me, you are willing to share, that is.
Tonnes of people have blogged this recipe, but I used 28 Cooks as my guide.
Pre-heat the oven to 180 C (375 F). Line a baking sheet with baking paper.
Head outside, knife in hand, and pick 4 or 5 curly kale leaves. I also like to use the purple-stemmed curly-ish 'Red Winter' that was/is a prolific and very pretty cropper. Tear, or cut if you prefer, the leaves from their stalks. This action depends, I suspect, on how hungry you are.
Whisk 1 tablespoon of olive oil with 2 tablespoons of apple cider vinegar and a tiny crumble of sea salt. Tear the leaves into large pieces and toss very well in the dressing. Drench and massage those curly bits completely. Arrange in a single layer on the baking sheet and cook for 5 minutes. Flip then return to the oven for a further 5-7 minutes. Be careful not to burn their delicate, crisp edges.
See you in a month or so.