Recipes
Kale Chips
40 mins
40 mins
Serves 8 cups
Serves 8 cups
This is a pretty flexible recipe; you can really add any amount of curly kale, cavolo nero, silverbeet or even beetroot leaves. You will need your biggest, flattest oven trays. Line them with baking paper. To strip the leaves off the kale, pull your fingers up either side of the stem from the base, don’t worry if they are a little uneven, I like to leave mine as is, but you can tear the leaves into pieces also.
Print recipe
Ingredients
- 8 cups kale, stems removed and torn into pieces if preferred
- 2-3 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 3 tablespoons nutritional savoury yeast flakes
- 1/2 tsp flaked sea salt or Himalayan pink salt
Directions
- Gather your ingredients and preheat the oven to 80°C.
- Put the leaves into a large bowl and drizzle with the olive oil, add the garlic and massage through and rub the leaves well, so they have a slight coating.
- Arrange them on your baking trays in a single layer and top with the savoury yeast flakes and salt.
- Cook for approximately 30 minutes.
- They’re ready when completely dried out and very brittle.
- Transfer to a jar to store, they will last one month this way, as long as the lid is replaced straight after any chips are removed.
