We love to get all of our Life on a Plate family together. After the traditional five minutes of shyness, the two gangs became one and locked themselves in a bedroom. Cue much whispering and giggling, only to emerge from time to time to beg for drinks and snacks. You want snacks? We’ll give you snacks.
We promised them some crisps. Are we evil that we thought they might fancy some Kale Chips? Don’t worry, we also made some hand-cut salt and vinegar crisps and I can’t belive how easy it was. The special piece of equipment required? A standard vegetable peeler.
- Smallish potatoes
- Sea salt / pepper
- Vinegar - the kind you prefer - we used Apple Cider
- Take a small potato and slice with any standard vegetale peeler into thin lengthway sizes - no need to peel. We found small potatoes work best. Lay the slices on kitchen towel and lay another sheet of kitchen towel over the slices. Press down to dry.
- Lay the slices on a baking sheet, toss in olive oil and sprinkle with a little salt.
- Bake in a moderate oven for 5-15 mins. Listen - don't take you eyes off these suckers. Every oven is different. Also, if some of your crisps look cooked but feel softish, don't worry - they crisp up afterwards.
You can imagine how popular these were. Amazingly the kale chips were almost as popular. There certainly weren’t any left anyway. You can add all sorts of flavourings to kale, but one of my favourite things to add is nutritional yeast. I know – it doesn’t sound that appetizing, but it sticks to kale really well gives a lovely savoury, even cheesy flavour. You can get it from most health food shops or order it online. Now I’ve tried baking kale crisps in a very hot oven and I’ve never been able to get them to crisp up without the edges catching. My preferred method now is a much slower oven, essentially drying them out.
- Kale, shredded
- Olive oil
- Nutritional yeast (optional)
- Most supermarket kale comes already shredded. Just make sure that your kale has be chopped into mouthful sized pieces.
- Lay on a baking sheet and sprinkle with a little olive oil and salt. Toss all of the kale thoroughly to make sure it is coated properly.
- If you have it, sprinkle over the nutritional yeast flakes - couple of tablespoons will be enough. Alternatively, try your own spice combinations. We also like chilli flakes.
- Bake in a slow oven - around 150 C - for about 10-15 mins. Keep your eye on them though. You want to remove them from the oven once they've crisped up but before the edges catch.