I love it when I find bunches of kale, the rustling leafy green still in tact clinging tight to its hard core stalk. I love it because for me its an invitation to make some kale crisps.
I've mentioned before that Kale chips are expensive to purchase and yet like most things, so cheap to make at home. In the past I've made my simple crispy curly kale chips, even cavolo nero strips of chips but this time I wanted to enhance the flavours a little more, but not too much - I do love my spices, but this time I wanted to go for sharp and zingy, so here are my Sea Salt and Balsamic Vinegar Curly Kale Crisps.
This is not an original recipe as there are many available on blogosphere, but below is how I make mine. If you do make these, just make sure you pull of the hardy stalks as they are not nice to chew on. Its the curly leafy part you want to eat, as the sea salt and balsamic vinegar coating will bake and cling on and explode in your gob when your munching on it.
If I find some more curly kale, I'll be making some more of these crunchy morsels - but on my list to make too is a green drink! am sharing this recipe with Fat Tuesday hosted by Jill at Real Food Forager; and Ricki at Diet, Dessert, Dogs for her Wellness Weekends 12-16 September.
Sea Salt and Balsamic Vinegar Kale Crisps
Bunch of kale
1 teaspoon olive oil
11/2 teaspoons balsamic vinegar
Sea salt (Halen Mon Anglesey Sea Salt if you can get it)
Preheat the oven to gas mark 5/190oc.
Remove and discard the hard stalks and veins from the kale, then rinse it well and dry it thoroughly.
In a bowl, whisk together the olive oil and balsamic, then stir in the kale to evenly coat the leafy kale. Then lay them apart on a non-stick baking tray. Sprinkle over the sea salt and bake in the oven for about 8 minutes, turning over once halfway. Please do keep a close eye on them, as it takes only moments for them to burn to a crisp!