If you’re anything like me, the idea of kale chips will make you feel all sorts of ‘no thanks’, and it actually took me a really long time to even give this weird wannabe of a chip a chance. I was thinking that who are these people trying to fool? They can’t seriously think that this is a good idea.
BUT one day I gave in. I was obviously frowning and expecting to hate the taste, the texture and basically anything about it, but surprisingly enough, I actually didn’t. As I felt that crunch, I was convinced. The subtle taste of leafy green was honestly nice. And my first thought was “Damn! They were right.”
Maple & Sea Salt Kale Chips
- 6 large kale leafs
- 1 tablespoon of grape seed oil
- 1 teaspoon of pure maple syrup
- 1/2 teaspoon of Maldon sea salt flakes
- 1 pinch of freshly crushed black pepper
Preheat your oven to 150ºC / 300ºF. / Wash the kale thoroughly and pat dry with a paper towel. Get rid of the stem and tear apart the kale leaves into large pieces as they will shrink in the oven. Add to a bowl and pour over the grape seed oil, the maple & the black pepper. Toss with your hands and place in a single layer on a parchment paper lined baking tray. / Bake for about 10 minutes or until crunchy and lightly browned. / Sprinkle with the sea salt and serve fresh. / Enjoy!
If you make these, and I hope you will, please share a picture with me on Instagram using the hashtag #milkingalmonds – I love seeing all of your recreations!
I don’t think I’ll find kale around here, but I’ll try to do it with one of its cabbages’ cousins. Looks so delicious!
No? Where are you from? It’s Autumn here in Copenhagen, so every place I go I see kale! & thank you for the compliment.