On various social media platforms, I saw these black kale chips being made and they piqued my curiosity, so I tried making them myself. They are an excellent snack, especially for those on a diet. They are very easy to make, and you can season them as you like. I used simple spicy paprika. You could also serve them for an aperitif.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz black kale
- 1 tbsp olive oil
- to taste salt
- to taste spicy paprika
Tools
- 1 Cutting board
- 1 Knife
Preparation of Black Kale Chips
Clean the black kale leaves by removing the central stem as it is too tough.
Wash and dry them well. I used a salad spinner.
Once the kale leaves are dry, place them in a large bowl and season with olive oil.
Mix with your hands to coat all the leaves well.
Then add the salt and paprika and mix again. Make sure to distribute the ingredients evenly, or you’ll have some more flavorful and others less.
Alternatively, you can oil them only and season them at a later stage.
Line a couple of baking sheets with parchment paper and arrange the black kale leaves so they don’t overlap.
If you didn’t season the leaves earlier, you can do it now (I recommend it).
Bake at 300°F for 15/17 minutes.
Check that the black kale chips are crispy; otherwise, bake for another 2 minutes.
Once cooked, the black kale chips are ready to eat.
You can store them for a few days in an airtight container.
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