Kale Chips

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.

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