After using a big bunch of chopped kale in your salads, a frittata, a pasta dish or perhaps in spinach, ricotta and kale pie, you find there’s still plenty of kale leftover. A great idea to use up lots of kale is to make kale chips! Super light, crispy and tasty, this recipe shows just how versatile kale can be.

🍴 Makes: lots
🕒 Prep: 10 mins Cooking: 10 mins

Ingredients

• 1/2 bunch of kale
• 1 tablespoon extra virgin olive oil
• 1 teaspoons balsamic vinegar
• sprinkle salt, optional

Method

1. Remove any thick stalks from larger leaves of kale (with knife or scissors)
2. Wash and dry kale (massage a little when drying in tea towel to help reduce bitterness)
3. Tear or cut kale into chip sized pieces and place in large bowl
4. Add oil and balsamic vinegar (and salt if using) and mix until kale is coated
5. Spread kale on a baking tray and bake at 180°C for 7-8 minutes until crunchy (be careful not to burn them)

Notes

For added flavour, try sprinkling dukkah over the kale before baking in the oven