Kale is so hot right now, and I’m an addict. The interesting thing is that I knew kale way before it became the vegetarian beef. This healthy and nutritious vegetable is a staple in Africa and I grew up eating it on a daily basis.
I have had it cooked in many different ways but I hadn’t tried it in chips until today. Oh my kale, these chips are so good, and they melt in your mouth. I have to admit that this was my second attempt at making them after I burnt a whole big batch last week. So today I was more careful and attentive, I baked them slowly on low temperature and they turned out perfect. I squeezed some lime juice over them before baking, and the flavours came together explosively. Crispy, salty and tangy, heaven in my mouth.
Being a kale addict that I am, why hadn’t I tried these before? Well, I was skeptical. I thought once they are dry they would just fall off and be annoying to eat. I didn’t realise that they hold together quite well. I was at the veggie market a few weeks ago, when I got into a debate with a Canadian man about which type of kale was tastier. I chose toscanno, and he went for the curly one. He then started telling me about how the veggie markets in Canada mix different types of kale in one bundle and I thought that was really neat. That way, you get to try all types without having to spend more money. He also happened to mention kale chips and said I should really try them and he shared his recipe. So I finally gave them a go and I think I’m in love.
A big bundle of kale
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Juice of 1/2 a lime
Salt and pepper to taste
Preheat oven to 350 degrees (F), and line a large baking tray with baking paper.
Wash kale thoroughly and dry using paper towel. Remove the stalks, and shred the kale into large pieces.
Put the kale in a bowl, add olive oil, paprika, lime juice, garlic powder and salt and pepper. Combine well, and massage the kale for a few minutes to soften the leaves.
Transfer to the lined baking tray and spread the kale evenly, you don’t want the kale pieces to be on top of each other. Bake for 30 minutes, or until crispy and golden.