I discovered that black kale, especially when cooked, is not very photogenic, yet it is one of the most virtuous and delicious winter vegetables! A true superfood with significant beneficial properties. Ever since I discovered it, I have fallen so in love with it that I have been hoarding it, experimenting with different and tasty recipes every time! However, if you’ve never tried enjoying this vegetable in chip form, well, you absolutely must try! They are the perfect low-calorie snack because they are baked, not fried! They are indeed the ideal snack for munching on something anytime you feel that famous craving, perhaps before dinner or in front of the TV, without much guilt. And secondly, you’ll always have an ace up your sleeve to quickly prepare a vegan-style savory appetizer with a surprisingly crunchy and tasty effect!
CURIOSITY: Did you know that black kale, like all vegetables belonging to the cabbage family, is rich in antioxidants, minerals, and vitamins? Therefore, it is a natural anti-inflammatory and can boost our immune defenses. Recent studies also indicate it as particularly useful in cancer prevention, gastric ulcer treatment, and as a formidable natural shield against the flu. Steamed or juiced, added to salads or soups, as a base for simple or elaborate dishes, the important thing is to consume it regularly for all its beneficial properties.
Source: https://www.lacucinaitaliana.it
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 10.5 oz black kale
- 1 tsp garlic powder
- 1 tsp chives
- 1 tsp sweet paprika
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Baking sheet
- 1 Parchment paper
Steps
Clean the black kale leaves, detaching them from the stalk, then remove the central rib with your hands or, if the leaves are very tough, you can use a small knife (fig. 1).
Rinse the leaves under running water, let them drain very well, or pat them dry with paper towels, and arrange them whole on a baking sheet lined with parchment paper without overlapping them. This will require multiple batches (fig. 2).
Season with salt, pepper, garlic powder, chives, and paprika (fig. 3).
Drizzle the entire surface with extra virgin olive oil and bake in a preheated convection oven at 356°F for 15′-18′. Check during the last few minutes, they should not burn or dry out too much (fig. 4).
Remove from the oven and let them cool for a couple of minutes before serving.
And voilà…your black kale chips are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Black kale chips never last because one leads to another and they disappear quickly, but if you want to store them, just leave them at room temperature, outside the fridge. They will keep for a couple of days in a semi-closed paper bag to stay crunchy.
Tips
🟣Black kale chips can be seasoned with all the spices you love, but a really tasty variation I recommend is also adding sesame seeds, both black and white. A delight!
