Winter is the best time of year to get your fill of dark leafy greens. Kale chips are healthy, crispy, portable & delicious. They are a winter staple in my pantry. My girls love them so much when they came home yesterday from school there were shouts of delight as the aroma of them cooking wafted into their nostrils as they entered the house which make my heart sing as these little beauty's are so very good for them and they would literally eat the whole lot in one sitting if I let them, which is a whole reusable shopping bag full of kale!!!
They are great in their lunch boxes or for a snack. I love them on top of my peanut butter toast in the morning. We have them as a side dish with something soft like risotto or pasta for a bit of texture.
This is a pretty loose recipe & you can really do any amount of curly kale, cavolo nero, silverbeet or even beetroot leaves.
Preheat oven to 80 C. You can have the oven slightly hotter if you’re in a hurry but long & slow is best.
Cover your biggest flattest oven trays with baking paper. So they won't stick to the tray & it makes them easier to slide into your jar when cold, you can take either side of the paper & slide them in!
Prepare the greens by stripping the leaves off by pulling your fingers up either side of the stem, don’t worry if they are a little uneven.
Then drizzle over enough EVOO (extra virgin olive oil) to coat the leaves with a thin film, not dripping with oil and add 1 clove garlic, crushed and massage through so all the leaves are coated. Lay the leaves in a single layer on the trays and sprinkle with a good coating of nutritional savoury yeast flakes and a little Himalayan pink salt.
Then put in your oven to dry out & crisp up. This should take about 45 minutes depending on your oven. They need to be completely dried out & are very brittle. Keet in an airtight glass jar for up to a month if they last that long!!!