Seasonal local food recipe No.375 – Spicy kale chips
Yay! Kale CHIPS! They’re fantastic, says Camel CSA chair Danny Barry. “Super easy and quick to make, lovely spices and really crispy…. They were so yummy I ate the whole baking tray of them in one go.”
From Super Healthy Snacks and Treats by Jenna Zoe (via West Country FoodLover magazine).
Serves 2-4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
1 head of curly kale (about 50g)
1 large tomato, quartered
3 sun-dried tomatoes (dry not marinated ones, with no added sugar)
½ tsp paprika
¼ tsp ground cumin
pinch of sea salt
¼ tsp cayenne pepper
freshly-ground black pepper
Method
Preheat the oven to 200C/Gas 6. Line a baking sheet wih foil. Tear small pieces of kale off the stems and place them in a colander. Wash and then dry them as completely as possible – ideally they should be completely dry. Place the dry pieces in a large bowl.
Put the tomato quarters and sun-dried tomatoes in a food processor. Pulse until smooth. scraping down the sides of the bowl as you go. It won’t seem a lot of mixture, as the idea is just to flavour the kale rather than cover it in a thick sauce.
Add the paprika, cumin and salt, then as much cayenne and black pepper as you like. Process the mixture again and then pour it into the bowl of kale. Using your hands, toss the kale so it is evenly coated in the masala mixture.
Spread the kale pieces on to the prepared baking sheet and bake in the oven with the door slightly ajar for 14-16 minutes. You will know the kale is ready when it is totally crispy and thin.
