Anyway, where was I? Oh yes, chips. So in a quest to eat delicious, crisp, salty snacky things, but cram some nutrients in them as well, I made kale chips. Baked them in fact (see how virtuous I am?). Kale, Tuscan Cabbage or Cavollero as it is also known, is one of those vegetables that seems to get a good wrap - have you noticed this? Healthy types seem to bang on about it a lot. But then it very yummy. It also has much less moisture than most green leafy vegetables, thus making it an excellent chipping candidate. So I made some. And get this... they were as good as potato chips!! I know, right?
So anyway, here's how.
Ingredients:
- 1 bunch of kale
- two teaspoons turmeric
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- Lemon oil
Set the oven to about 200 C. Cut the kale leaves from the stalks, and into appropriately chip-sized pieces. Mix your spices. Then, using a pastry brush, lightly brush the lemon oil over both sides of the kale, and sprinkle the spices over. Toss, and lay them out in a baking tray.
Pop them in the oven for about 10-15 minutes. Check them periodically as the crinkly edges will tend to burn if the oven's too hot.
Once done they will go all crackly. Serve them with some smashed up pappadams for a delicious snacky treat. You and your gentleman companion will polish them off in no time, I assure you.
No comments:
Post a Comment