Kale Chips

The following recipe will guide you in turning the curly kale from this week’s market bag into a healthy, crispy snack. Choose any seasoning you like and feel free to experiment with different flavors. Furikake is a Japanese rice seasoning that adds a bit of heat from wasabi, giving the chips a pleasant spice reminiscent of wasabi peas.

Serves 4 people | prep time 10 minutes |cooking time 25 minutes

Ingredients:

-        1 bunch kale (curly or lacinato), stems removed, leaves torn into bite-sized pieces

-        1–2 tbsp olive oil

-        ½ tsp salt (or to taste)

-        Optional: A sprinkle of your favorite seasoning (e.g., black pepper, smoked paprika, furikake, or chili flakes)

Instructions:

1.      Prep the Kale

-        Preheat the oven to 300°F.

-        Rinse and thoroughly dry the kale leaves. (Removing moisture is key to crispy chips!)

-        Tear the leaves into bite-sized pieces, discarding the tough stems.

2.      Season the Kale

-        In a large bowl, toss the kale pieces with olive oil, massaging the leaves to ensure they’re well-coated.

-        Sprinkle with salt and any additional seasonings you like

3.      Bake the Chips

- Spread the kale in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding, as this helps them crisp up evenly.

- Bake for 20–25 minutes, or until the kale is crispy and slightly darkened but not burnt. Check around the 15-minute mark to avoid over-baking.

4.      Serve

-        Allow the kale chips to cool on the baking sheet for a few minutes, then transfer to a bowl and enjoy!

Bon appetite.  

Forough & Le Bon Nosh Team