Thursday, April 4, 2013

Baked Kale Chips

There's been all this hype over kale chips, and how they taste like potato chips, except that they are loaded with vitamins and minerals. I finally bought some kale from the supermarket last Sunday and was pretty excited to make these. It's really easy. Roughly tear up the kale into pieces, and then wash and dry them thoroughly. Lay them out on a baking tray lined with baking paper, drizzle with a little olive oil and sprinkle with a pinch salt. Be careful not to put too much oil or salt, because the kale will shrink to a quarter of its size and you don't want to end up with oily salty kale chips (now how did I know that?). Bake them in the oven at 180C (350F) for 20 minutes, turning once halfway through. They will be turn translucent and crispy, and they really taste almost like potato chips! And totally guilt-free!

PS: These make a good substitute for crispy seaweed, the Japanese or Korean type that comes in individual packs and taste so umami with flakes of MSG all over. I reckon these kale chips would be great as a topping for noodle soups, or even crumbled over some pasta.