Curly kale comes in purple! Everyone at the farmers market on Saturday seemed to be walking around with a bunch of purple kale. I was jealous and made my housemates trudge around the market until I found the illusive purple kale stall. I jumped on that bandwagon and bought a bunch! I also bought some curly green kale so my I could make multi-coloured kale chips.
I have posted about making kale chips before, but my mum was less than impressed with the post because there were not enough photos* for her to follow and she didn’t think my instructions were clear enough regarding the quantity of oil. Well mum… this post has lots of photos and there is no olive oil!
*Note, since my mums complaint about the imagery on Kale Chips the post has been updated to include more photos
Start by tearing the leaves into pieces, removing the stem as you go.
Equipment: bowl, oven tray, oven
- Tear the kale leaves into pieces and place in a bowl
- Drizzle the kale with tahini and sprinkle with spices, massage by hand until the leaves are coated
- Lay the leaves in a single layer on a lightly oiled oven tray
- Bake at 140 degrees Celsius until crunchy (approx. 30 minutes)