Kale is cheap at NTUC Finest – $4.95 for a giant bunch! I also have a big bag of grated Parmesan cheese and a few mini packets of chilli flakes left from the previous Domino’s treat. It’s time to make some kale chips!
Kale chips are hella expensive in Singapore. Cold Storage sells small packets of kale chips for $9.90. In this big kale bunch I bought, I made two batches of kale chips (one batch amount shown above; slightly less as I’ve sneakily ate some before snapping this photo). That’s really worth it!
I’ve read about two ways to making kale chips – using the oven and the airfryer. The airfryer takes only 3~5 minutes to cook the kale chips and the oven takes about 10~15 minutes. Guess I’ll use the airfryer then… one less thing to dig out as my flat baking tray hides below all my other baking pans in the kitchen cabinet.
I got the recipe from Donna Hay and modified it to suit the airfryer. Her recipe was for the oven.
CHILLI & PARMESAN KALE CHIPS
Adapted from Donna Hay : The New Classics
300g kale, stems removed and roughly torn (Important to remove stems because these don’t turn out good in chips)
1 tbsp olive oil
1/2 teaspoon dried chilli flakes
1/2 cup finely grated parmesan
sea salt and cracked black pepper
- Wash torn kale and dry them completely using salad spinner or air dry by spreading them evenly on a big plate. It’s important to dry the kale to ensure crispy chips!
- Place the kale, oil, chilli, parmesan, salt and pepper in a bowl and mix well to combine. Put seasoned kale into bottom part of the airfryer, putting the mesh over it. (Note: Take care to spread the kale as evenly as possible. Do not put the kale on the top layer as the kale will fly up and burn.)
- Set airfryer to 180C and cook. After two minutes, toss the kale chips a bit (What I did: Briefly did this as it’s difficult to toss with the chips at the bottom!)
- Place and cook for another 1~2 minutes. Take care to check for smells and not let the kale burn.
- Pick chips out and sprinkle with a little bit of extra parmesan to serve.