Crispy Kale Chips - The Triangle Community Newspaper

Lena Kuppens

Equipment

Salad Spinner
Mixing Bowl
Baking Tray
Baking Paper

Ingredients

Few drops of Olive Oil
Bunch of Kale Stalks
Pinch Chilli Flakes
Pinch Salt

Preheat oven to 160C. Line two large baking trays with baking paper.

Prepare the ingredients : Remove the stems very quickly by grabbing the base of the stem with one hand and pulling outwards along the stem to slide off the leaves. Tear the leaves into bite size pieces. Rinse the kale and dry the leaves very well in a salad spinner.

Massage : Mix the kale in a big bowl with a few drops of olive oil and a small sprinkle of chilli flakes. ‘Massage’ the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves. Spread kale out in a single layer on prepared trays.

Baking : Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

About The Triangle

The Triangle, a not-for-profit, local, community newspaper, comes out every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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