For 8 people
Preparation : 5 minutes
Cooking Time : 15 to 20 minutes
one bunch kale (250gr), washed
sea salt, to taste
1 TBSP coconut oil or olive oil
1 tsp sesame oil
1 pinch paprika
1 pinch red chilli flakes (or French piment d'Espelette)
The key to perfect kale chips? A slow and low bake.
Why does kale get so much credit? It's remarkably high in fibre and iron. It is packed with anti-inflammatory and anti-oxidant properties. It's also a great source of calcium and high in vitamins K and D and B6, in omega 3 and 6...
Preheat oven to 150° and put the racks aside. Remove stems and ribs from the kale and tear leaves into bite-size pieces. Wash well and dry thoroughly because you need to remove all the water.
Place in a large bowl and toss with olive oil or coconut oil and seasonings. You'll have to rub with your hands the oil, salt and seasoning into the kale.
Arrange leaves in a single layer on baking sheets and put them on the racks. It is better to cook one rack at a time but you can arrange them on upper and lower third of oven too. Rotate sheets after 10 minutes if you do that.
Bake until chips are dry crisp but steel green. Enjoy straight away. You can also let them cool for a few minutes but I think they are best eaten straight away.