Embracing the plant-based lifestyle in Malaysia

Kale / Kailan Chips

Kale / Kailan Chips

Being married to a Dane, I’ve been blessed to be able to visit Denmark twice so far during the summer. I’ve had the privilege of tasting their beautiful organic produce, like snap-peas and strawberries.

And Kale.

The curly variety of this beautiful vegetable graces the shelves of almost all grocery stores during the summer season and is considered as one of the most important vegetables in Danish cuisine.

I had to try this hyped-up veggie for myself, and the first thing that came to mind was turning it into chips, which I had seen frequently on food blogs and celeb social media postings.

It’s the easiest snack food to make. The thick, slightly bitter leaves roast into crispy flakes that melt in your mouth, and combined with nutritional yeast, which gives a cheesy flavour, packs a huge flavour punch!

For Malaysians, it is possible to use the leaves of Cabbage Shoots (Choy Tam) or Hong Kong Kailan. Both offer different textures and natural flavours.

Feel free to try different kinds of local leafy greens and let me know if you make any exciting discoveries! Veggies with thick leaves are recommended as they won’t burn so easily.

Kale / Kailan Chips

June 28, 2017
: 2-4
: 5 min
: 15 min
: 20 min
: Easy

Easy, fast and more nutritious than regular potato chips!

By:

Ingredients
  • 1 head of Kale / 200g of Cabbage Shoots (Choy Tam) or Kailan
  • Salt
  • Nutritional Yeast
  • Olive Oil
Directions
  • Step 1 Set oven to 180 degrees Celsius.
  • Step 2 Cut Kale from stalks, chop leaves into smaller pieces and place leaves on a baking tray lined with baking paper.
  • Step 3 Drizzle oil, sprinkle salt and nutritional yeast over leaves and massage in.
  • Step 4 Place tray into oven and allow to bake for 15 minutes, occasionally turning leaves wherever necessary.
  • Step 5 Serve immediately.

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