A friend at work had reminded me about the wonders of kale chips just at the moment when the battle between us and the cabbage white butterflies was unfolding. If we were to make the most of our Kale De Nero crop we had to get in there before the army of caterpillars did. What better way of doing it than with kale chips, especially as the afternoon of rain had me securely stationed in the kitchen having an oven baking session.
So with the courgette flan for tea already cooking away in the oven along with the rocky road base, there was room for a shelf of kale chips. They came out of the oven beautifully crisp and flavourful just at the moment that Phil arrived back from surfing. It was very bad timing. Like a swarm of cabbage white caterpillars the whole Tupperware container of kale chips was consumed by Phil within 5 minutes flat with 'Oliver Twist' cries of 'more, please'. He ran out to the garden and arrived back with a whole new bunch of freshly harvested kale for three more trays of chips. I sensed an addiction starting but there are worst addictions to have I guess. Thankfully the latest batch of newly baked chips are lasting a little longer this time.
Take a bunch of kale. Wash, dry and cut up into bite size bits. Add a touch of oil (we use good quality olive oil), salt, pepper and any other flavourings you like and massage into the kale. Bake for about 15 minutes at about 180 degrees C until crisp.
For our latest batch we used chili oil and chili flakes, salt and pepper and then in another batch we used a touch of olive oil, salt, pepper, smoked paprika, ajwain seeds and a touch of vegan Worcester sauce.
Enjoy! (before the cabbage white do!).