Recipes from paddock to plate
These kale crisps are light as a feather, crispy and deliciously full of flavour! They are super easy to make, and their main ingredient is incredibly healthy: With more iron than beef, more calcium than milk and crammed with vitamin A, C and K, kale is the super food king. This is one treat you and the kids will love to eat, so much so, that you better make two batches!
One small to medium bunch of Black Tuscan kale
Himalayan salt (we used a mill to grind the salt onto the chips)
Good quality olive oil
4. Now cut your stalk-free leaves into rough 5cm squares and rectangles.
5. Put your kale into a bowl and drizzle with a small amount of olive oil, 1-1.5 tbs should be enough for a medium bunch.
6. Toss your kale until it is completely covered with olive oil, we used clean hands to do this.
7. Place your kale onto a baking paper lined tray in a single layer
8. Bake in batches for 8-10 minutes each or until light and crispy.
Makes around one large bowl of crisps, enough to share!
You can use normal salt in replace of Himalayan salt.
You can add pepper, garlic salt, or a spice mix to the crisps to add more flavour. Experiment, and let us know what tastes best.