Hello long weekend! I’ve been soaking up sunshine on the beach and clinking drinks with good friends over the past few days. It was Labor Day in Sydney on Monday and the weather was out of this world… hot.
I’m still learning my Australian seasons- It’s officially spring, but every time I hear the date I think I should have a pumpkin spice latte and a new pair of boots. October has always been autumn. Not anymore.
No matter the season, nine times out of ten I will pick savory over sweet. Now one thing – among many – Sydney restaurants do right is superfoods. I eat out among an abundance of spinach, berries, healthy fats and so much kale. In typical Hayley fashion I was scanning local restaurant menus for ideas of places to go and things to eat and came across Chester White Cured Diner in Potts Point.
Admittedly, I have not been yet. But their crisp, green, salty kale chips on the snack bar menu made my mouth water. Easy to make at home? Oh kale yes! You can and you should. They’re amazingly simple… though I’m not trying to compete with this adorable diner. I added my own spicy kick to the recipe – they’re amazing.
- 1 bunch kale leaves
- 1 1/2 tablespoon extra virgin olive oil
- 1/4 teaspoon fine grain sea salt
- Preheat over to 300F or 140C.
- Remove the stems from the kale and tear leaves into large pieces. Wash and pat until dry.
- In a large bowl massage the oil into the leaves until well coated and sprinkle on the seasoning.
- Spread the kale onto two baking sheet. Make sure not to overcrowd.
- Bake for 10 minutes, toss the kale, and bake an additional 10-15 minutes. The kale will look much smaller.
- Cool the kale on the sheet and serve.
- Need a little more flavor? Toss in 1 teaspoon garlic powder and 1/2 teaspoon onion powder and any of the below variations
- If you’re up for a spice kick, add 1 teaspoon chili powder and 1/8 teaspoon cayenne pepper. I went crazy and added chili flakes to the top – yum!
- If you're a salt-and-vinegar fan, leave off the onion and garlic and toss the chips straight out of the oven, when hot, with 1 teaspoon vinegar and additional sea salt.
- Make it cheesy, add 2 tablespoons of finely grated Parmesan cheese and ½ teaspoon dried rosemary or oregano.