Fresh Black Kale Chips

Hello everyone! I know it’s been months since I last uploaded a recipe, but trust me it’s been busy! I am back in school!! I decided to study English in Groningen (NL) and it has become pretty difficult to keep up with my cooking. Since I have to travel every day for school, I find myself having little time to dedicate to the blog. I still try cooking new and fresh recipes, but trust me time is nowhere to be found! I promise to upload soon some good old Greek recipes, such as the famous moussaka, since everyone I know asks my recipe! It’s coming soon 😀

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But for now I have for you a super easy and healthy recipe! Ever thought of baking your own kale chips? Well, this is the time for you to try! Kale has been the “it” food in the blogosphere for the last couple of years and it took me a while since I discovered its great taste! In the garden I worked for the last year we had plenty of black kale, famous for stimulating the immune system, being low in calories and full of vitamin C, folic acid, calcium and potassium. So since we harvest plenty of it, I decided to try to bake kale chips! It was delicious!

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For fresh black kale search your local market or your supermarket. If you grow it yourself (like we did), you will have to clean it really good and keep only the soft, curly part of every stem. Cut out the hard part (also for every recipe with kale), since it is not eatable and will make your chips chewy.

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After baking the kale leaves, they will be crunchy enough like chips! And you can eat them as a snack or serve them as a healthy substitute for typical potato chips. If you try this recipe, let me know what you think in the comments below. 😀
Prep. Time: 10 mins, Cooking Time: 10-15 mins, Total Time: 25 mins, Yields 7-8 pieces.

Ingredients
A handful of black kale leaves (I used 7-8 big leaves)
½ teaspoon of turmeric powder
1 tablespoon pepita seeds
1 tablespoon sesame seeds
1 tablespoon of sesame oil
Sea salt
Fresh ground pepper

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Method
Clean your leaves thoroughly. Cut out the soft part of every leaf, keeping out the long, hard stems. Check out this useful video in order to save time and effort. I chose not to cut them smaller, but keep them big and chunky! If you find them too big, cut them in smaller pieces.
Line some parchment paper in a square baking pan. Add the kale leaves and sprinkle with turmeric, pepita seeds, sesame seeds and some sesame oil for extra taste.
Add some sea salt and black pepper.
Bake in the oven for about 15 minutes in 180 °C. Check regularly since they might be ready earlier.
Enjoy!

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