Kale Chips… salty, crispy and great with a beer.

by Anna Buckley

IMG_9653[1] It’s Summer here in Australia. A cold beer and a salty snack is the perfect way to toast the sunset and relax after a blistering hot day.

Kale chips are easy to make, don’t require deep-frying and are ridiculously moreish… and even if you are not so fond of this self-righteous super-food, I dare you not to like this crunchy little bar snack and empty the entire bowl!

IMG_9639[1] Start with one bunch of kale.

IMG_9643[1] Pull apart the leaves.

IMG_9646[1] Tear off green leafy bits from woody stem. Rip the leaves into small chunks.

IMG_9648[1] Drizzle over 1 tablespoon of olive oil.

IMG_9649[1] Sprinkle over 1 tablespoon salt flakes, 1 tablespoon of soy sauce and a teaspoon of chili flakes.

IMG_9651[1] Massage through toppings until leaves are completely coated.

IMG_9652[1] Place on baking sheet and put into 160 c oven (320 f).

IMG_9661[1] Chips will take around 20-30 minutes. Each oven is different, so just keep checking till all kale is dry. Turn your oven down if kale starts to go brown.

As you can see the kale shrinks a lot so don’t be scared to make lots and use the whole bunch!

IMG_9658[1]Serve with an icy cold beer and feel slightly good about getting to eat your greens in such a deliciously naughty way! Invent your own toppings. Let me know what delicious variations you come up with.

Thanks for reading and cheers during this festive season, Anna x

Anna Buckley Books

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