John Myers
Ingredients for 1 servings:
- 350 g kale, fresh
- 1 tbsp curry powder
- 1 tbsp paprika powder
- Salt and pepper, freshly ground
- 1 tbsp olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
1 serving = 1 large bowl full
1. Wash the kale and spin it dry in a salad spinner. Pluck the leaves from the thick stems and pat them dry with kitchen towels. 2. Place the leaves in a bowl, add salt, paprika, a little paprika powder, and curry powder. Drizzle with olive oil and massage the spices into the leaves with the oil. Then spread them out on a baking sheet lined with baking paper. 3. To ensure the kale crisps up properly, it’s important to bake the plucked leaves in the oven at a low temperature of 120-140°C (top/bottom heat). (With fan-assisted oven, don’t exceed 110°C.) To allow the moist air to escape quickly and ensure the chips crisp up, wedge a wooden spoon in the oven door. The kale leaves will stay in the oven for about 30 minutes. The baking time can vary depending on the oven, so it’s best to check on them periodically.
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