Fancy an unusual and unusually healthy apéro snack? Kale chips fit the bill just perfectly. They are incredibly light, airy and super crispy. Finish them off with a sprinkling of Vendée fleur de sel and prepare to 'wow' your guests!
Kale is a superfood with many health benefits but it is not that easily found in France. Apparently I wasn't the only person shocked by the sparsity of it... New Yorker Kristen Breddard, who'd moved to Paris years before we did, started a website called The Kale Project - essentially a mapping and information project of where we kale enthusiasts can find our precious fix in France. Yes, you can report your kale findings and have them mapped.
Ingredients and preparation - Crispy broiled Kale Chips
A few handfuls of kale leaves
- Fleur de sel or coarse sea salt
- Garlic powder
- Good olive oil
- Prepare an oven dish with wax or baking paper, or aluminum foil
- Pull the kale off the hard stems
- pull it from the bottom, widest bit of the stem, towards the top
- this will leave you with some of the fibrous stem but discard the toughest part (you can also use this to make vegetable broth)
- Drop the kale in a tub of cold, salt water to clean it. Any sand will sink to the bottom
- You can roughly shop the kale for smaller chips or tear the leaves
- IMPORTANT ***Blot the kale super dry onto paper towels. NOTE that it must be SUPER DRY for it to broil to chips. If it isn't dry, it will steam rather than broil
- Once super dry, drizzle with good quality olive oil
- Sprinkle with garlic powder
- Toss the kale around
- Spread out, piece by piece on baking paper or aluminum foil
- Do not pile the kale on top of each other. The chips will not broil. It will be soggy rather than crunchy
- Make sure the kale is dropped flat (not folded double) on the baking tray
- Broil with the oven door ajar. Again this is to crisp up the kale.
- When it's golden brown, you can check if it's crispy and remove from baking sheet onto a serving plate
- Basically, this is not the time to go and do something else. You should stay with it so that it doesn't burn. 5 to 10 minutes
- When it's all broiled and crispy, sprinkle with coarse sea salt (pepper optional) and serve with apéro.
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