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Recipe From
Book
By Joss Herd
Tap For Ingredients
Method
Preheat the oven to 200ºC/gas 6.
Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale.
Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt.
Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.
Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale. Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt. Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.
To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!
The key to crispy kale chips is to make sure you thoroughly dry your kale leaves. Use paper towels or a dry dish towel to remove any drops of water that might remain after washing and spinning your kale. Damp leaves make soggy kale chips.
Arrange kale on two rimmed baking sheets.Drizzle evenly with olive oil and toss.Season with salt.Bake, rotating trays once, until crisp, 12 to 15 minutes.
To avoid bitterness, bake the kale at lower temperatures for a longer cook time. Another possibility is that the bitterness is caused by the oil used in the recipe. Olive oil is a popular choice for making kale chips, but can add a bitter flavor to kale chips.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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