Kale is among winter’s most nutrient rich and delicious types of veg, but most Australians, it seems, don’t know how to cook it. And since no one’s buying, markets rarely bother stalking these curly shocks which is a real pity because a batch of baked curly kale chips is my favourite healthy snack.
I have to figure that if people only knew that kale makes the healthiest and most delicious snack food ever we’d soon find ourselves living in a nation of leafy green addicts. I’d have my regular supply, the people would have a new favourite super food, and we’d all be better off. So here it is, my best kale recipe to tempt the masses and stoke the marketplace. Please share it widely!
Crispy Kale Recipe
Ingredients: kale (or tuscan cabbage), sea salt, parmesan cheese, olive oil (garlic infused is lovely)
1. Remove kale leaves from stems. Hold the base of the stalk with one hand and make a fist around it with the other. Pull up with your clenched hand striping the foliage. Tear leafy remains into bite sized pieces and place on a baking tray.
2. Drizzle lightly with olive oil, sprinkle with a pinch of sea salt and grated parmesan cheese.
3. Place in a pre-heated 180C oven for 10-15 minutes (depending on desired level of crispiness) turning once mid-bake.