Jim and Brenda Forsyth run Suskwa Valley Farm in the beautiful Suskwa valley, east of New Hazelton.
This is an excellent crunchy snack, unique savoury appetizer, or a yummy side-dish for salmon burgers. The ingredients are simple, and it’s all about the method. Amounts aren’t listed because it’s just not that kind of recipe! Use your eye to determine how much you think you’ll eat. It’s not all that great left-over (it looses its crunch), and the kale shrinks when baked, so factor these details in.
- Bunches of washed kale (shake to dry)
- Olive oil
- Sesame seeds
- Toast some sesame seeds, cool completely, and grind coarsely. You can play with this sprinkling mixture and try adding some roasted ground coriander seed, a little kelp powder, ground cashews, kalonji seeds…you get the picture. Set mixture aside.
- Remove thick stems from the kale and tear leaves into rough chunks.
- Toss torn kale with olive oil and salt. You want enough olive oil so that the leaves are coated, but you don’t want too much. Pools of oil will smoke in the oven. If you have garlic scape salt, that’s delicious.
- Spread the torn kale in single layers onto baking sheets.
- Bake at 375-400 degrees for a few minutes until the kale is crispy. Watch closely! They go from crispy to burnt in a blink.
- Toss hot kale chips with sesame seed mixture.