This morning, I wanted to try out a recipe that I found in Sarah Wilson’s book for Kale Chips.
I’ve never actually tasted Kale before (that I’m aware of) so this was a real experiment in itself.
As always, these tasty treats are sugar-free and very good for you.
Kale is is a form of wild cabbage. It has green or purple leaves and can be found in the fresh veggie section of your supermarket.
Kale is also very high in beta carotene, vitamin K, vitamin C, and rich in calcium.
I’ve modified the original recipe a wee bit because I’m not a huge fan of apple cider vinegar and I wanted to give the greeny leaves a bit of a kick with an extra ingredient that I knew the kids might enjoy.
You can find Sarah’s original recipe at her site (link above) or, you can use this recipe if you have kids…they might enjoy this one a bit better. It’s got cheese!
Recipe for Cheesy Kale Crisps
- de-stem your head of kale and break into pieces
- thoroughly wash and dry the kale
- once dry, drizzle olive oil and a wee bit of seasoning salt and toss gently (you may be tempted to put more salt but just a light sprinkle will do)
- place on a baking sheet
- sprinkle parmesan cheese over the top
- bake at 350 for 10-15 minutes – until crispy
- watch carefully so they don’t burn