Jul 012010
Makes 24
The tall, crisped ‘chips’ look striking when bunched in a tumbler, and they are terrific with cocktails.
Ingredients
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, centre ribs and stems removed
1 tablespoon olive oil
Method
Pre-heat oven to 250°C. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.
Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool. Alternatively, if you have a dehydrator, you could spread on trays and dry slowly, maybe take about 4 hours.
Author
Jo Douglas
Hurstbridge