Crisp kale chips

Crisp kale chips

By
From
Taste of Australia
Serves
8-10
Prep
10 mins
Cooking time
15 mins
Photographer
Stuart Scott

Celebrity chef Pete Evans loves good, natural food. He rates these kale chips as a healthier alternative to potato crisps. They certainly are moreish! Adjust the cayenne pepper to suit your own taste.

Ingredients

Quantity Ingredient
1 large bunch kale or cavolo nero
60ml extra-virgin olive oil or coconut oil
1 teaspoon cayenne pepper, or to taste
sea salt or himalayan salt
freshly ground black pepper

Method

  1. Preheat the oven to 160°C.
  2. Wash the kale thoroughly with cold water and then pat dry with paper towel. Remove the kale leaves from the tough ribs and cut the leaves into smaller pieces.
  3. Line a baking tray with baking paper. In a large bowl, toss the kale with the oil, the cayenne pepper and salt and pepper, going easy on the salt as a little will go a long way.
  4. Place the kale on the baking tray in a single layer. Do not overcrowd the tray – use more than one if you need to. Roast the kale until crisp, about 10–15 minutes (check your oven as temperatures may vary).
  5. Serve as a snack or on top of Stracciatella soup with cavolo nero.

To drink

  • Why not try a beer with these?
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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