I love potato chips and sweet potato chips, but if I threw caution to the wind and not exercised any form of control with chips in general, I’d be obese. So, I researched how to make carrot chips, apple chips and basically any kind of fruit/veggie chips so I could enjoy my favourite snack without feeling guilty. I recently learned how to make kale chips and although they didn’t come out perfect all the time (some bits were charred, some were soggy), they were incredibly delicious! I got the seasoning right that even the boys liked them too!
And, Kale Chips are so easy peasy to make! – plus, if you tune in next week, you will see how easy it is to incorporate kale chips into more elaborate recipes as well.
The best kale chips I made are the ones in the pics. I think the key points to making crispy kale chips are:
- De-stalk the kale, so you don’t get hard, burned bits afterwards
- After you have washed and rinse the kale, dry them out with a dishcloth first before you add the seasoning.
- Massage the seasoning in slowly (making sure there isn’t any excess liquid dripping onto the tray).
- Then keep the heat low and cook the kale slowly. I think this is the only way to ensure that your kale chips don’t turn into charcoal.
The seasoning suited the kale chips perfectly because there was only a slight hint of maple syrup coming through (the dark French mustard really complements maple syrup because it is slightly sweet in itself. I’m not sure you can achieve the same results with other forms of mustard, like yellow mustard. Dijon mustard may work, though?) The Tamari counteracted the sweet perfectly and the sunflower oil just lightened and balanced the overall flavour. No need for salt or anything else for that matter.
So, onto the recipe!
I recently learned how to make kale chips and they were incredibly delicious! I got the seasoning right that even the boys liked them too!
One packet / 250g fresh Kale (de-stalked)
1 Tbsp. Maple Syrup
1 Tsp. Dark French Mustard
2 Tbsps. Sunflower Oil
2 Tbsps. Tamari
- Preheat your oven to 175C/350F/GM 4
- Wash and rinse the kale and then de-stalk by removing the hard stalks.
- Dry the kale gently with a dishcloth and then place in a large bowl
- Add the seasoning and gently massage the kale until the seasoning is well distributed
- Remove any excess liquid by squeezing the kale with your hands before you place on a baking tray lined with baking parchment. Space the kale out evenly.
- Bake for around 20 minutes turning regularly until the kale is crispy and dry
- Try this method with any kind of veg. I will try this with thinly sliced carrot next!
Don’t forget to tag me on @fiveforafiver via Facebook/Twitter (@Fiveforafiver1 on Instagram), using the hashtags #fiverfoodies and/or #fiveforafiver, so I can see how crispy your baked kale chips are.
There’s no need to send you a list of where to buy your Kale because it is so cheap to buy from any supermarket. Just make sure you already have the condiments and oil to hand.
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