I’m not sure about you, but when it hits 5pm my fingers start to twitch in search of a snack. It’s not even a proper feeling of hunger, just a craving for something savoury and crunchy…which usually leads me to the kitchen in search of some Salt & Vinegar crisps. A massive sin for a health blog, I know, but the unfortunate truth is that crisps have featured in my diet since I was a kid. My friend was as equally horrified as I’m sure our lovely readers are. She suggested kale chips as a way to wean myself off my Walkers addiction. I was both sceptical and reluctant but eventually gave it a try and was pleasantly surprised by the crunchiness and the feeling of moreishness I got from my bowl of shrivelled veggies! We’ve created a regular and fancy version (truffle kale chips) – give them a go!
1 bag of kale
Olive oil/truffle oil
Salt or any other dry seasoning
- Preheat oven to 180°C
- Tear the kale leaves from their thick stems
- Wash the leaves
- THE MOST IMPORTANT STEP – Dry the leaves thoroughly. We recommend using kitchen roll to absorb as much water as possible. Without this step your chips will turn out soggy.
- Place the kale on a baking tray and spread the leaves out so that they don’t overlap
- Drizzle with olive oil/truffle oil and your choice of seasoning. A few options are salt, truffle salt (if you’re feeling fancy), lemon powder, chilli flakes, wasabi powder or anything else you can think of!
Shaleena and Roshni