What does one do when one ends up behaving like a pug in a tulip field at The Farmer’s Market, and buys enough Kale to feed an army but knows no armies? One makes kale smoothies, sautés kale, blends kale to make pancakes, eats it raw in a salad, and makes chips out of it.
Kale chips are a great, healthy, gluten-free alternative when one is craving a crispy snack to munch on. I’m sure there are many ways to season these chips, but I conducted my very first kale chip experiment with the fanciest ingredients in my pantry. The chips are stupidly simple to make:
Ingredients:
- Dino Kale leaves, washed, dried, ripped up.
- Fleur De Sel (optional. Sea salt will work too)
- Truffle infused grape seed oil. (also optional, extra virgin olive oil works too)
- Chili flakes, because do you not know me at all?
Method:
- Preheat oven to 350 degrees
- Line baking tray with aluminum foil
- Drizzle some oil on the leaves, sprinkle salt on top, give it a toss and spread flat.
Place tray in the topmost rack, and bake for 10 mins or till the leaves just begin to change color. I burnt my first batch, as it’s hard to tell when dark green browns, so yeah.
Ingredients
- Dino Kale leaves, washed, dried, ripped up.
- Fleur De Sel (optional. Sea salt will work too)
- Truffle infused grape seed oil. (also optional, extra virgin olive oil works too)
- Chili flakes, because do you not know me at all?
Instructions
- Preheat oven to 350 degrees
- Line baking tray with aluminum foil
- Drizzle some oil on the leaves, sprinkle salt on top, give it a toss and spread flat.
- Place tray in the topmost rack, and bake for 10 mins or till the leaves just begin to change color. I burnt my first batch, as it’s hard to tell when dark green browns, so yeah.
Do try it out and let me know what you think! Also, if you’ve tried making these with different seasoning, do share!
