Grönkål (Brassica oleracea Sabellica)
When baked or dehydrated, Kale takes on a consistency similar to that of a potato chip.The Curly Kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.
About six servings
Remove the tough stems from the kale and wash and spin dry the kale thoroughly. This recipe can easily be doubled. Just be sure to rotate the baking sheets in the oven for even cooking.
As mentioned, some people cook them at a higher temperature, California-style, which makes a crunchier, drier kale chip than those cooked at lower temperatures. I like them both ways. If you wish to roast them in a 425ºF (218ºC) oven, they’ll take about 12 minutes to cook.
- 6 to 8 cups (140 to 200 g) kale leaves; if large, tear them into bite-sized pieces
- 1 tablespoon olive oil
- flaky sea salt or fleur de sel
1. Preheat the oven to 350ºF (180ºC.)
2. Put the kale on a baking sheet and drizzle with the olive oil, then massage it into the leaves.
3. Spread the kale leaves in an even layer on the baking sheet and put in the oven. After about 5 minutes, use a spatula to separate any leaves of kale that are clumping together.
4. Continue cooking the kale for about 20 minutes, until the leaves are crisp. Remove from the oven and sprinkle fairly generously with salt.
Nutritional value per 100 g (3.5 oz)
Energy117 kJ (28 kcal)
Carbohydrates5.63 g- Sugars1.25 g- Dietary fiber2 gFat0.4 gProtein1.9 gWater91.2 gVitamin A equiv.681 μg (85%)- beta-carotene8173 μg (76%)- lutein and zeaxanthin18246 μgThiamine (vit. B1)0.053 mg (5%)Riboflavin (vit. B2)0.07 mg (6%)Niacin (vit. B3)0.5 mg (3%)Vitamin B60.138 mg (11%)Folate (vit. B9)13 μg (3%)Choline0.4 mg (0%)Vitamin C41 mg (49%)Vitamin E0.85 mg (6%)Vitamin K817 μg (778%)Calcium72 mg (7%)Iron0.9 mg (7%)Magnesium18 mg (5%)Manganese0.416 mg (20%)Phosphorus28 mg (4%)Potassium228 mg (5%)Sodium23 mg (2%)Zinc0.24 mg (3%)