Kale chips are a great alternative to processed crunchy snack foods because kale is one of the best things you can put in your body. Turning the leaves into crunchy chips is a brilliant way to sneak more veggie goodness into your diet in a fun way. These are moreish but beautifully light too, so eating too many in one go is not a problem!
- Yield: 6 Servings
- 1 head of curly kale or 1 packet of pre-chopped curly kale (about 50 g/1¾ oz)
- 1 large tomato, quartered
- 3 sun-dried tomatoes (dry not marinated ones, with no added sugar)
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- pinch of sea salt
- ⅛ – ¼ teaspoon cayenne pepper
- freshly ground black pepper
- baking sheet lined with foil
- Preheat the oven to 200˚C (400˚F) Gas 6.
- Tear small pieces of kale off the stems and place them in a colander. Wash them, then dry them as thoroughly as possible – ideally they should be completely dry. Place the dry pieces in a large bowl.
- Put the tomato quarters and sun-dried tomatoes in a food processor. Pulse until smooth, scraping down the sides of the bowl as you go. It won’t seem like a lot of mixture, but the idea is just to flavour the kale rather than cover it in a thick sauce. Add the paprika, cumin and salt, then as much cayenne and black pepper as you like, depending on how spicy you want your chips to turn out. Process the mixture again, then pour it into the bowl of kale. Using your hands, toss the kale so that it is evenly coated in the spicy tomato mixture.
- Spread the kale pieces onto the prepared baking sheet and bake in the preheated oven with the door slightly ajar for about 14–16 minutes. You will know the kale is ready when it is totally crispy and thin. If you can resist eating it all immediately, store it in an airtight container for about 4–5 days at room temperature.