Right now, all kinds of cabbage are in season
But slowly but surely, I no longer know how to cook them without them getting boring.
With salad, boiled, as soup and fried I am already through. These Kale chips are just what I need.
They are wonderfully crispy and quickly made
They are very good for aperitifs or as a side dish. They also look very decorative as a soup topping.
Depending on how you season them, they taste different every time
For this recipe, I used my salad spice blend.
But you can use any blend you like, or even individual spices, like paprika or cumin.
The important thing is not to bake the chips too long – and most importantly – not too hot
Otherwise, they will become bitter.
And yes, the light spots in the photo are not kale, but pear pieces. I had half a pear leftover from breakfast, which I simply snipped in and made into chips along with the kale.
They taste great too and add some freshness to the chips.
Here is the recipe:
- 250 g kale
- 2 tbsp olive oil
- 1 clove of pressed garlic
- 1-2 tsp spices
- salt to taste
- Preheat oven to 120 °C
- Cut away the hard leaf veins from the kale, pluck the leaves into pieces.
- Wash and dry the kale. Spin with a salad spinner or pat dry.
- Mix oil, garlic, and spices in a bowl, add kale, and mix well
- Place the kale on a baking tray lined with baking parchment. It should lie loosely, you will possibly need 2 trays.
- Bake at 120 °C for about 15-20 minutes, keeping the oven door slightly open (with a wooden ladle)