Seasonal local food recipe No.251 – Paprika and chilli kale chips

Recipes recommended by individual members of Camel CSA

I was recommended to try making kale chips by a CSA member. I found this recipe from Australia on the internet and my husband made them last night. We ate them as a starter with a glass of chilled white wine and they were soon gone!

Serves 2-4

Preparation time: 10 mins
Cooking time: 12-15 mins

Ingredients
1 bunch (about 250g) curly kale, washed and dried
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried red chilli flakes
Sea salt, to serve

Method
Preheat oven to 180°C/Gas Mark 5. Line 2 large baking trays with baking paper. Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl. Add kale leaves and toss to coat in oil mixture.

Spread kale out in a single layer on prepared trays. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.