Kale chips, yes yes I’m a bit late jumping on this bandwagon but I swear I’ve been making them for years now. It’s just that I didn’t think my kale chips with just olive oil, sometimes chilli, and salt were ground breaking enough to share with anyone. Not that every recipe I share is always groundbreaking! Clearly not! But these kale chips are next level. I ate 2/3 of a bunch of kale in one sitting because of these. That’s a lot of kale, who does that?
The key to all the deliciousness is the sort of dukkah like stuff that the chips are roasted with. it sticks to them and becomes golden and delicious and just gives so much extra flavour and texture to them. It’s simple to do and you can make it as chunky or fine as you can be bothered.
The other key is cooking at a lower temperature. Well not super low but I think I’ve been going to high because the texture of these is so much better. The lower temperature also means that the crunchy coating gets even gentle heat and cooks a little better.
They still take hardly any time at all to make and are so delicious – if you’re yet to make kale chips (yes, yes so 2015 of me, stuff food trends I like this one and am not letting go) or yet to like them give this recipe a crack.
Serves 2-8 (how much self control do you have? What even is a serving size?)
1 bunch of curly kale
2 Tbs olive oil
2 tsp coriander seeds
1 Tbs cumin seeds
3 Tbs sunflower seeds
3 Tbs sesame seeds
1 tsp salt
2 tsp chilli flakes
1 tsp paprika
Preheat oven to 150 degrees Celsius.
Place the seeds, salt and spices in a mortar and pestle. Crush briefly so that they’re are no whole seeds and the whole spices are broken up. Close to breadcrumb consistency.
Clean and dry kale and then roughly chop. Massage the olive oil in to ensure it is evenly coated and then toss with the seeds and spice mix. Spread out in a single layer on 2-3 lined baking trays.
Bake for 15 minutes in preheated oven. Or until crispy but not dry.