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Take the challengeLove it, hate it, or think it only belongs on #cleaneating Instagram posts, kale has potent nutritional value that often earns it the title of 'superfood'.
Kale is high in vitamins K, C & A; which are essential for blood clotting, strong bones, healthy skin, teeth, vision. Not bad for just one bunch!
We're big fans of kale in pesto, grilled with homemade hummus, and in this zesty salad. But I like to keep things simple.
Fresh and local produce deserves very minimal intervention. That's why the humble kale chip is my favourite interpretation of the ingredient.
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Ingredients:
1 Bunch Kale
A drizzle of olive or coconut oil
Optional flavouring:
Nutritional yeast
Tamari or soy sauce
Toasted coconut shreds
Method:
Preheat the oven to 180 C or 350 F.
Tear Kale leaves from the hard stalk (pop this in your compost, sauté with some onion and garlic, or put them in the oven 5-10 minutes before you kale leaves go in).
Toss the leaves in some olive or coconut oil. The trick here is to make sure you don't drown them, otherwise they'll be soggy. If you want to season them with soy or tamari you can add a desert spoon or so into the mix now.
Evenly spread (be sure not to overcrowd) the kale leaves on a baking tray and put into the oven.
Leave them for anywhere between 5 to 15 minutes (you'll need to keep an eye on them to make sure they don't burn).
Take them out when they're crispy but not black! You can season them with quality salt, vegan Parmesan cheese or toasted coconut shreds.
I think they're best when eaten immediately, but you can make them a few hours in advance if you want to take them to a picnic or party!
Looking for a simple accompaniment? Try them with cloud bread!
Read this next: The vegetarian burger 'bleeds', here's why that's a win for the environment.
Still hungry? Try our best ever vegan mac and cheese
Want to grow your own great produce? This is our grow guide for the sweetest strawberries on the block!
All images: Shutterstock.
