Easy Kale Chips GF/DF
A wonderful snack great straight from the oven or add to a meal.
Wonderful to encourage children to strip the leaves and massage with olive oil, set aside the stems to use in green juice or steam until tender add to salads.
- 1 head of kale
- cold pressed olive oil
- Celtic sea salt
- sesame seeds
- chilli flakes – optional
Preheat the oven to 120C or use a dehydrator if available.
Separate the leaves and wash the kale thoroughly in cold water. Pat dry.
Strip the leaves from the stem and tear the leaves to desired size.
In a large bowl massage with the olive oil, add salt and sprinkle with sesame seeds, adjust seasoning to taste.
Spread them evenly on a baking sheet, in a single layer.
Pop into the oven and bake for 15 minutes. Stir gently to loosen the chips and separate them. Bake for an additional 7 to 10 minutes or so, until good and crispy. Keep an eye as they can brown easily be patient and keep on low oven!
Tamari: before baking sprinkle (lightly!) a touch of gluten-free tamari sauce and massage it with the olive oil. A little goes a long way – so don’t overdo it. And skip the sea salt.
Lemon pepper: spike it with lemon pepper after coating with olive oil.
Keep stored in air tight box in the fridge. It is clever to snap freeze for 5 mins after cooking/dehydrating to keep crispiness.