Saturday, 15 March 2014

Curly Kale /Boerenkool ) Oven Chips

I've discovered that kids will  fill up on lots of healthy Curly Kale if you turn it into oven chips.Curly cale is known as boerenkool in Holland which translates as farmer's cabbage.

The first time I made them I added some coconut oil. The second time Becky and I forgot to add this in so the kale chips were just baked with a sprinkling of salt and pepper and they still liked them! So either way is fine, although  the coconut oil does add a delicious flavour.

Kale Chips with Coconut Oil

Preheat the oven to 180C


1 bunch of curly kale.
1 tablespoon of organic virgin coconut oil
Sea salt and black pepper to season


Cut/pull the leaves from a bunch of curly kale.
Rip them into large pieces (They will shrink)
Wash them and then dry them very well ( or they will steam rather than crisp up). Patting with paper towels works well.
Put them in a large bowl.
Add a tablespoon of the coconut oil and massage it into the leaves with your hands until they are covered with a light film of coconut oil.
Lay the curly kale leaves in a single layer on a baking paper lined baking sheet.
Grind sea salt and black pepper over the top
Bake for about 15-20 minutes until they have crisped up.
They may need a little longer but watch carefully as within a very short time they can change from crispy green to charred brown.
Serve while still warm.

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