Kale Chips

Details

8 min

12 min

vegan

Wilhelm Studio

Ingredients

1 bunch kale (about 200 g)

Classic Rapunzel vinaigrette:

3 tbs Rapunzel olive oil mild cold pressed
¼ tsp Rapunzel sea salt with iodine
¼ tsp pepper
1 tsp Rapunzel vegetable bouillon without yeastor 4 tbs Rapunzel yeast flakes

Tamari-Gomasio-Dressing:

5 tbs Rapunzel olive oil mild extra virgin
½ tsp Rapunzel sea salt
3 tbs Rapunzel gomasio, sesame and sea salt
or toast sesame seeds and grind them with a mortar
1 tbp tamari

Green-Pepper-Lemon-Dressing:

5 tbp Rapunzel olive oil mild, extra virgin
2 tsp of Rapunzel green pepper
2 tbs of juice from one lemon
½ tsp Rapunzel sea salt iodized

Chili-Garlic-Dressing:

5 tbp Rapunzel olive oil mild, extra virgin
½ tsp Rapunzel sea salt iodized
½ Chilli pepper, cut into small pieces
1 clove of garlic, finely chopped

Details

8 min

12 min

vegan

Wilhelm Studio

Method

Preheat oven to 175 °C. Line two baking sheets with baking paper.

Wash kale and dry off with a kitchen towel. Cut the stems off the leaves with a kitchen scissor and dispose of the stems. Rip or cut kale into bite size pieces. Mix kale with olive oil in a large bowl and add salt and pepper. Optionally add vegetable bouillon or yeast flakes. Transfer to the prepared baking sheets and distribute evenly. Bake for 12 to 14 minutes.