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.
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.