This are quite literally the easiest thing to make – although I’m not sure I would make them so frequently if it wasn’t for the use of my parents Aga! In saying that I find the shop bought ones so utterly disgusting that it might just motivate me to use the extra electricity. There are many different variations to these but I personally like the more simple ones. I cook mine with a thin coating of coconut oil, the normal scented kind, organic garlic powder and some Himalayan pink salt for an added dose of trace minerals.
· 1 bag of organic curly kale
· 1 tsp pink salt
· 1 tbsp garlic powder
· 1 tbsp coconut oil
1. Start by placing the coconut oil in a roasting tray and place in the oven to melt and warm slightly; 5 minutes will be plenty.
2. Add the kale into the roasting pan ensuring you remove all of the stalks as you do – this is where all the water is stored and they will never dry out and crisp properly – they will just be rather unpleasant chewy surprises in the middle of the yummy crispness.
3. Sprinkle over the salt and the garlic and toss together in the oil, making sure they all have an even thin coating.
4. Placing in the warming oven of an Aga and forget overnight. Alternatively place in a standard oven at approximately 60°c for 4-5 hrs.
These store really well in an air tight container and I have even sprinkled a few grains of rice in the bottom of the tub to prevent and sogginess!