Bake Kale Low And Slow For The Crispiest Chips

We are guaranteed that one of your New Year’s resolutions is to eat healthier. Often, people think that healthy eating = no flavour. This week we’ll prove that you can easily eat healthily without skimping on indulgence and deliciousness. You’ll feel full, energised and completely satisfied with our quick and simple recipes. Use our featured dishes to get in front of the pre-Carnival prep!

This is our last issue of Deliciously Healthy! We hope that you’ve had a delicious but healthy journey in the run up to Carnival. Look out for our Detox series next week.

SPICY KALE CHIPS

Kale chips are known for being very trendy and very expensive. Surprisingly, they require very little effort to make and produce an even better result than store-bought kale chips. The crisp, green leafy vegetable has a deeper, earthier flavour than a regular potato chip and is packed with nutrients.

We bake these kale chips low and slow to produce a kale chip with the ultimate crispiness. Baking at a low temperature also prevents burning and uneven crisping.

Yields10 Servings
Total Time30 mins
INGREDIENTS
 1 head kale
 4 tablespoons olive oil
 2 teaspoons salt
 1 teaspoon red chilli flakes
 1 teaspoon granulated garlic
DIRECTIONS
1

Preheat oven to 275°F.

2

Tear leaves off kale and thoroughly wash. Rip the leaves into chip-size pieces, roughly 2-inches by 2-inches.

3

Ensure leaves are completely dry either by straining in a colander and letting it sit for 20 minutes, patting dry with a towel or drying in a salad spinner.

4

In one layer, spread kale on a baking sheet. Drizzle with olive oil and sprinkle granulated garlic, chilli flakes and salt. Toss, ensuring each leaf is coated with seasonings and olive oil.

5

Bake for 20 minutes. Leaves should crisp and dehydrate and snap like a chip.

Ingredients

 1 head kale
 4 tablespoons olive oil
 2 teaspoons salt
 1 teaspoon red chilli flakes
 1 teaspoon granulated garlic

Directions

1

Preheat oven to 275°F.

2

Tear leaves off kale and thoroughly wash. Rip the leaves into chip-size pieces, roughly 2-inches by 2-inches.

3

Ensure leaves are completely dry either by straining in a colander and letting it sit for 20 minutes, patting dry with a towel or drying in a salad spinner.

4

In one layer, spread kale on a baking sheet. Drizzle with olive oil and sprinkle granulated garlic, chilli flakes and salt. Toss, ensuring each leaf is coated with seasonings and olive oil.

5

Bake for 20 minutes. Leaves should crisp and dehydrate and snap like a chip.

Spicy Kale Chips

Stephanie Pulwarty

Editor-In-Chief

Stephanie loves food, coffee and travelling. Good thing all three come in handy for her job.

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