These baked kale chips were influenced by a rather successful trip to Dubai’s Farmers’ Market on the Terrace which is an organic and local farmer’s market. This farmer’s market has become my Friday tradition and with its gorgeous vegetables stands, friendly people and outdoor atmosphere I think you can understand why.
The last time I made my own baked kale chips, not that I bought any since then, was ten years ago. Yes, dear hipsters, kale existed back then. Kale chips are dead easy to make, take little preparation and are also easy to modify depending on your flavour preference.
Baked Kale Chips Recipe
1-2 tbsp olive oil
Salt + fresh cracked pepper to taste
Line a baking sheet with parchment paper; depending on the size of your oven you may need two baking sheets. Wash the kale and then destem. Tear the leaves into bite size pieces keeping in mind that the kale will shrink when baking by approximately a fourth. In a large bowl add the kale pieces and drizzle with the olive oil, salt and pepper toss to combine and lay out on a even layer on the parchment lined baking sheets.
Place the baking sheet in the centre of a 180c preheated oven and set the timer to 20 minutes. Every five minutes check your kale chips and also mix to make sure they are baking evening.
The kale chips will be done when all the pieces are crispy. None of them should be soft. When done let cool on the baking sheet and then transfer to an airtight container. The chips can keep up to a week. If you are worried about moisture add a single layer a kitchen paper or towel to the bottom of the container.
What are some alternatives to salt and pepper? What about cumin, cayanne pepper, nutritional yeast, mixed herbs etc. There are so many fun options to spice up your kale chips. Enjoy!
Ps. the bunch of kale was AED5 at the farmer’s market #winning