I fell in love with crispy kale chips during my time in the MasterChef Australia house. As contestants, we lived together and each night we would take turns to help with ‘family meals’ after what was usually a gruelling day of cooking in the MasterChef kitchen. Kale was always in abundance as we looked in the fridge to throw a simple but delicious meal together. Crispy Kale was a regular go-to side dish, so every time I make it now, it brings back fond memories. For something more hearty, you really should try this delicious warm salad by Chef Ryan Stone of Earl’s, Vancouver ~ You can get the recipe for his Warm Kale Salad here.
- 1 large bunch of kale
- 3 Tb olive oil
- 1 tsp sea salt flakes
Rinse and dry the kale.
Remove the leaves from the stems and drizzle olive oil over the clean, dry, kale leaves. Toss gently to coat.
Spread kale thinly over a lined baking tray and sprinkle with sea salt flakes.
Bake at 200C for 15min, tossing now and then until the leaves are crispy!
Great to just snack on, as a side dish, or in a warm kale salad drizzled with lemon and burnt butter.