Craving some kind of snack? Instead of grabbing potato chips from the store, try making them yourself – from kale!
For kale crisps, you will need:
- 130 g kale leaves torn apart from the stems (weight without stems)
- 2–2.5 tbsp. olive oil
- 2–2.5 tbsp. Wösel Apple Cider Vinegar with honey
- sea salt
- sesame seeds
Proceed as follows:
Remove the stems from the kale and tear the leaves into mouth-watering pieces. Kale leaves should be completely dry before preparation. Put the cabbage in a larger bowl, add 2 tablespoons of vinegar and 2 tablespoons of olive oil. Strongly massage vinegar and oil on the leaves so that the leaves are covered with an even layer. If it seems that the leaves are still too dry, and the salt and seeds are not adhering well to the leaves, add half a tablespoon of both vinegar and oil. Make sure that the leaves are not too oily and moist, otherwise they will not be beautifully done in the oven, remaining chewy instead. Sprinkle sea salt on the leaves. Lightly enough that salt is present in the taste. It is not worth overdoing it with salt, as the kale will shrink in the oven and may remain too salty.
Sprinkle sesame seeds on top and spread the kale leaves on a baking sheet covered with parchment paper. Make sure that the leaves are not touching each other. Bake with rotary air on the lower tier at 140 degrees for 9 minutes. Do not leave in the oven for longer, as kale tends to burn quickly. Put some of the larger kale leaves that seem to be chewy, back in the oven for another thirty seconds.
PS! For a more fiery taste, cayenne or chilli peppers can be sprinkled on the leaves. If you’re preparing a larger amount of kale crisps, put the kale crisps in an airtight food box. They will certainly survive the week, if not more.