Baking
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A healthy, crunchy, salty, superfood chip. Who would have thought kale could taste so good!
Based on a recipe in the Bondi Harvest cookbook – his mix of fragrant spices and coconut oil is a winner.
They are super delicious chips, with a hint of superfood.
Makes a large batch. Vg.V.GF.DF
Pictured: Kale chips with coconut oil
Ingredients
- 100ml coconut oil
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- Zest of 1 lemon
- ½ tsp paprika
- 1 tsp chia seeds
- 1 tsp thyme leaves
- 1 bunch kale- stalked removed, kept in large pieces
- Preheat oven to 175°C/345°F.
Method
Put the coconut oil, salt, pepper, zest, paprika, chia seeds, and thyme in a large bowl that will fit the kale – mix to combine then add the kale and toss until the kale is coated evenly.
Place the kale leaves on 1 – 2 baking trays lined with baking paper and make sure the leaves do not overlap so they all crisp up evenly. Cook at least 10 minutes – the smaller ones may need to be removed first if they are crisp, then cook a few minutes longer for the larger leaves – I sometimes cook them up to 20 minutes so all leaves are super crispy.
Pictured: kale chips cooking in the oven
Set aside to cool m then place in an airtight container in a dry place for up to 1 week.
Pictured: kale chips batch
Dietary preferences
- Vegetarian
- Vegan
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
