Ok, these Kale Chips are unbelievably awesome. They’re a recipe from Meghan Telpner, and if you can don’t believe that something delicious can be good for you, this is totally the recipe to convert you. We had these as a side dish/appetizer with the Thai Red Curry Quinoa the other night, and it was divine.
I make Meghan’s recipe all the time, but thought I’d branch out and try something new with it. I find the lemon juice gives the kale the perfect flavour, but because of the extra moisture it takes quite a bit longer for them to crisp up fully in my oven. So I raised the heat a smidge, and thought I’d try sumac instead of lemon juice. And you know what, it absolutely worked!
Sumac is my current favourite spice: apart from being gorgeously bright red, it adds a distinctive lemony taste to Middle Eastern foods like fattoush (my favourite salad), or to garnish hummus. I’ve used it very successfully in Arabic pastries, where you don’t want them to go soggy from extra moisture, and they add the lemon flavour perfectly!
adapted from Meghan Telpner’s Crispy Crunchy Kale Chips
- 1 bunch of kale, washed and patted as dry as you can get it
- 2 Tbsp. olive oil
- 1 Tbsp. sumac
- 1 tsp salt
Preheat oven to 225 F.
To prepare kale, tear the leaf away from the stem, then tear each leaf into bite-sized pieces. You can keep the stems to make a great soup, (just throw them in a pot with any other extra veggie parts you may have on hand, cover with water, bring to a boil simmer for 5-10 minutes, then blitz with an immersion blender).
In a large bowl, mix together olive oil, sumac and salt. Add kale, and toss to coat with your hands.
Lay out on a baking sheet or pizza pan. I use a round pizza pan with holes in the bottom – the extra airflow seems to decrease the cooking time even further.
Bake at 225 F for 20 minutes, then check on the kale. You may need to wiggle the kale around to get it unstuck from the pan. Bake for another 10-15 minutes, until the kale is dried out and crispy. You’ll find that this can take longer depending on how damp your kale is, just keep going until the kale is crispy.
Let cool, and enjoy! Who am I kidding? You’ll likely eat them warm from the oven… enjoy!