Make kale chips yourself
Preparation time: 10 min.
Cooking or baking time: 15 min.
Total preparation time: 25 min.
The green kale chips are currently in London and New York. Since the chips are not yet available at the supermarket, I made them myself. And they taste even better than those from the bag and I know what's inside.
It sounds crazy, but they actually taste good. When I tasted Kale Chips for the first time, I was really in doubt. Kale is actually made classic and cooked for a long time. In smoothies I find kale terrible. But as chips, they taste really good. They are also suitable as an original side dish to salads or a cheese platter.
- Kale (only the leaves about 250 g)
- 2 tablespoons oil
- Seasoning mixture 1: ½ tsp salt, 2 tsp paprika, ½ tsp cumin, 1 tbsp sesame seed
- Seasoning mix 2: ½ tsp salt, 1 tbsp thyme, 1 tbsp chopped rosemary
The kale is first washed and dried in the salad spinner. Pluck the leaves from the thick stems and dab dry with kitchen towels. I did not use a curly kale, but a variety with smooth leaves that has less thick stems. But it's just as good with the classically curly kale. Put the leaves in a bowl, add salt, paprika, some cumin (cumin) and sesame seeds. Add the olive oil and massage the spices into the leaves with the oil. Distribute on a baking sheet lined with baking paper.
As a second recipe I seasoned the kale with salt, rosemary and thyme. These chips are my personal favorite. But it's enough to season with salt and paprika.
To make the kale really crisp in the oven, it is important to bake the plucked leaves at a low temperature of 100 ºC to a maximum of 120 ºC. At higher temperatures the leaves turn brown too fast or sometimes black. In addition, a wooden spoon between the oven and the oven door should be clamped. So the humid air can escape quickly and the chips can not be muddy due to the water vapor. The kale leaves remain in the oven for about 12-15 minutes. Then they are still green and very crisp. Allow to cool on the baking tray and then fill in a bowl.