Kale Chips

I harvested lovely fresh kale leaves from a friend’s vegetable patch when I was watering it for her recently. So I tried making homemade kale chips.  They turned out well. A surprisingly easy and quick healthy snack with a cold beer!
Or a perfect meal match is smoked salmon, crisp potatoes, cherry tomatoes and a glass of wine.

Ingredients:

100g kale leaves

Rock salt

1 1/2 tablespoons Olivado Liquid Coconut Oil

To serve as a main meal:

200g Regal Marlborough King Salmon wood roasted portion

Smashed bite sized potatoes, we love Wilcox Piccolos (drizzled with oil, baked and squished with a fork)

Punnet of cherry tomatoes, we love NZ Hothouse Suga-Babes

Method:

1. If using curly kale leaves. Wash and dry them completely with paper towels and tear into small pieces. Alternatively, use Superb Herb’s microgreen kale and just pluck leaves from the plant as required.
2. Drizzle coconut oil and massage to coat the leaves. Sprinkle salt.
3. Spread the kale pieces on a baking tray lined with non-stick greaseproof paper in a single layer.
4. Put in a cold oven, then turn it on. Set to 170C and leave to bake for 15 -20 minutes until the leaves are dry and crisp. Be careful not to burn them.
5. While the kale chips are cooking, prepare your smoked salmon, tomatoes and crisp potatoes to serve if making the meal. See our recipe for smashed potatoes and warm the salmon. Blister the cherry tomatoes in a small oiled frypan.
6. Drain kale on paper towels and serve on their own as a snack or with your salmon and potatoes as a main meal.