Kale. mmm. I love kale. I love steaming it stir -frying it and now baking it! Lots of lucky people with dehydrators can make kale chips in their fancy machines, but since I haven’t got one (yet…) the oven will have to do (for now). The trick with kale chips is to have the oven low enough so that the kale does’t burn, but hot enough so it goes crispy. Tricky. I’ve had many attempts at kale chips in the past (some more successful than others mind), and this time I tried doing something a little different and included some grated parsnip and courgette. I had high hopes for the parsnip, hoping it would compliment the kale in terms of texture and flavour – it totally did! The toasted almonds, gave a further crunch to the dish.
I initially had this warm served up with 3 Sausages (currently loving these from Debbie and Andrews), and had the same combo as cold left-overs the next day. The kale dish works equally well warm and cold, so I’m thinking could be an excellent side dish for a dinner party as well as a picnic or BBQ!
(serves 2 as part of a main meal, more if served alongside additional side dishes!)
- 1 parsnip, peeled
- 1 courgette,
- 150g Curly Kale
- 4 tablespoons Extra Virgin Olive Oil
- Tablespoon dried mixed herbs
- Black pepper
- Good sprinkling of Himalayan Salt
- 2 tablespoons of flaked almonds
- Pre-heat oven to 150 degrees C.
- Grate (or use the shredder on a food processor) the parsnip and courgette.
- Place the kale in a mixing bowl with the shredded parsnip and courgette and stir in the olive oil and herbs ensuring the mixture is well covered.
- Spread out on 2 baking trays, cover with a good sprinkling of salt, and bake in the oven for 12-15 minutes, stirring half way through cooking. Keep an eye on the kale, you want it to resemble crips not burnt leaves!
- Meanwhile toast the flaked almonds until they catch colour.
- When the Kale mix is done, stir in the toasted almonds and serve.
Easy peasy, yummy yummy!