You know we love our greens right? I’m actually such a lucky mum, because although my little one loves her treats, she adores salads, broccoli, cauliflower, olives, carrots and all other vegetables apart from mushrooms… She will basically have what I usually have, and if the dish has balsamic vinegar drizzled over it, the empty plate s guaranteed… 🙂
I discovered Kale not so long ago actually and I fell in love with it forever after trying it as a garnish under a poached monk in a gastro restaurant in Sheffield called the Milestone. I then started looking for other ways of cooking kale, knowing how packed with vitamins it is, I needed to create something that can be used as a garnish, a snack and as another ingredient in salads. So here it is, all of those in one – Kale chips (crisps)!
Did you know?
- Kale lowers cholesterol levels
- It lowers risk of cancer
- It provides support for body’s detoxification system
- It’s a natural and very strong anti-oxidant
- Kale is a source of Omega 3
1. You can buy already cut out kale leaves in a bag in most supermarkets, so just make sure they are washed and as dry as possible, because when you bake moist leaves they can become quite soggy.
2. Lay the kale leaves on a dry tray, season with sea salt, black pepper and any other spices you may want! We like it with a bit of curry powder, sesame seeds, lemon juice and garlic powder…
3. Most recipes suggest drizzling olive oil over the top, but I find that if you spray with olive oil, you cover the entire leave, and save it from being drowned in oil, which kind of defeats the purpose… You can buy the spray bottles of olive oil in most supermarkets too…
4. Bake in a pre-heated oven for around 12 minutes and you can enjoy the kale chips almost immediately as they cool down pretty quickly.
Hope you try this and let me know what you think if you do!
Big Love xxx