Sea Salt and Balsamic Kale Chips
250g Curly Kale – stems removed torn into pieces double the size you would like them to end up washed and dried ( use a salad spinner if you have one )
1tblsp (15ml) olive oil
1tblsp ( 15ml ) balsamic
2tsp sea salt
- Mix the oil, balsamic, sea salt together.
- Drizzle the oil mix over the kale in a large bowl ( use the sink if you dont have a large bowl)
- Rub the dressing all over the kale so every piece is covered with the oil mix – do not massage though as you dont want these tenderised like you would for salad.
If using an Oven – 300F / 150C / Gas Mark 2
Cover oven trays with parchment paper and spread the leaves out so they are not piled up.
Bake for 10 minutes and then turn the leaves
Cook for a further 15 minutes or thereabouts until the crisps are crispy ( average 25-35 minutes dependant on your oven).
If using a dehydrator – 46C/115F
Either use silicone or parchment to cover the trays, spread the leaves out so they are not piled up.
Leave for minimum of 5 hours – overnight works for me , and ensure they are crispy when you take them out.
If you can manage to not eat these ( mine never last very long ) – they would store well for a few weeks in an airtight container.
It must be airtight or the moisture is absorbed but the kale and they become soggy and are no longer like crisps just limp snacks and not really very nice either !!
This recipe works in multiples if you want to make more at one time.