Tuesday, 10 March 2015

The Food Post – The ‘Good For You' Crisps...

Recently, well over the past 8-9 months I have really been getting into health a lot more, I try not to diet and 
eat processed foods that are only 100 calories for a meal, to me that’s just not right. It’s not natural. Obviously ill treat myself to pizza, bread and an occasional bag of Heston’s salted caramel popcorn, but on the whole I like to eat ‘goodness’.

One way I like to do this is to make kale crisps, these are popping up every where now but they are often coated in something and to me my version is nicer (obviously!). Now we all know these are not going to compete with kettle crisps but replacing them with these babies every now and again isn’t a bad thing.

I picked up the basic recipe online ages ago, this is super basic and it leaves a lot of room for manoeuvre in how you flavour them, basically whatever you like. This is my favourite flavour combo herbs and salt but you can add anything; pepper, chilli, garlic salt…the list goes on.

What you need;

Kale, baking sheets, baking trays, oil of your choice, pinch of salt and herbs de province.

What you do;

Pre heat your oven to the hottest it will go whilst preparing your kale crisps, line your baking trays with baking paper. Now pick your kale pieces carefully, the bigger ones are best, also remove the stalk this is something I didn’t used to do but it doesn’t cook through and it’s just tough so pull that out just leaving the leaves.

Now flavour time, I use extra virgin olive oil because in small amounts it’s good for you and you do get the flavour I use 1 teaspoon for 2 baking sheets of kale, then sprinkle on salt and herbs. Mix together with your hands and lay the kale evenly on the sheets, now turn your oven right down I have mine at gas mark 1-2 and leave for around 30 minutes after the 10 minutes move them around and swap trays if you are doing more than one. Cooking them on a low temperature dries out the kale and keeps the goodness in, if your oven is on too high it will brown and go bitter.

You can eat them fresh out the oven or store in an air tight container for a few days. Healthy snack done. 

They go especially well with a good glass of chilled white wine (ying and yang!)

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