Finding the best temp for my kale chips : 100C for 80″
Green kale seen in Oberwil (BL)
Purple kale seen in Oberwil (BL)
Kale chips before put into oven
Few days ago I tried to make kale chips for the first time. Can’t believe it was so easy to make and so delicious that before they cooled down completely, I have finished them in no time. I posted a photo in my Facebook page and unexpectedly got quite a lot of responses, can’t believe it has gained quite a lot interests.
Kale is known as Grünkohl in German; Ferderkohl in Switzerland and Boerenkool in Dutch. My first encounter of this leafy vegetable was used in Stompot, a dish that the finely chopped vegetable is cooked until soft and mixed with mashed potatoes, and goes with a cooked smoked sausage.
Then since I started making green smoothie, I learnt that kale is a wonderful leafy green vegetable, an alternative to spinach. However it is not easy to find kale in Switzerland. After I have kept asking around these 2 years, I know where I can get in my neighbourhood.
Look out in the farmers’ market around you.
Green and purple kale selling in farmers’ store
To make kale chips:
- Remove the kale leaves from the stalks and tear them in bite size pieces.
- Wash and drain with salad spinner.
- Preheat the oven at 100C.
- Lie the kale leaves on a greased baking tray.
- Rub the kale leaves with olive oil, and sprinkle with a little sea salt. Optional: you can add a few pinches of spices, namely cayenne pepper, chili and or cumin.
- Bake in the oven for 80mins, the leaves should still be green.
- Since they taste so good, you probably want to make a few batches.
- Cool down and enjoy ! You can also keep them in airtight box and be kept for a few days.