My Spice Drawer

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Kale Chips

On Salt Spring we can grow kale year round so there is always a good supply for this quick, nutritious snack. My friend Greg's favourite is Monsoon Balti, but why not try our BBQ Rub, Durban Curry or a combo of Tandoori and Tobago Habanero Curry.

 1 bunch kale
 3 tsp olive oil
 1 tsp Monsoon Balti (or try our BBQ Rub,  Durban Curry or 1 tsp Monsoon Tandoori and 1/8 tsp Tobago Habanero Curry)
 1/4 tsp Kosher salt
 This will do about 1/2 the bunch of kale, you will need to repeat for the second 1/2 bunch.
Pre-heat oven to 375 degrees. Place rack in the middle of the oven. Line baking sheet with parchment paper. Remove the large vein from the kale. Tear into bite size bits and wash well. Dry in a salad spinner or pat dry with a clean tea towel. Put oil, spices and salt into a large bowl. Mix until combined. Put in half of the kale pieces (3-4 cups) and toss until coated. You may want to use your fingers to rub the oil evenly into the leaves.
Spread evenly over baking sheet. Bake at 375 for 10-15 minutes. Stir a few times to ensure they don't burn.

Repeat with the second half of the kale.