Equipment
Ingredients
Crispy Kale Chips
- 200 g kale, washed, dried, and torn into bite-sized pieces
- 15 ml olive oil
- 2 g kosher salt
Smoky Fried Chickpeas
- 240 g canned chickpeas, drained, rinsed, and patted completely dry
- 15 ml olive oil
- 3 g smoked paprika
- 10 ml apple cider vinegar
- 2 g kosher salt
Assembly
- 1 avocado, pitted, peeled, and sliced
- 2 eggs
- 5 ml olive oil
- black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 150°C/300°F. Line a baking sheet with parchment paper.
Place the thoroughly dried kale leaves in a large mixing bowl. Drizzle with 15ml of olive oil and sprinkle with 2g of kosher salt. Massage the oil into the leaves gently for about 30 seconds until they are evenly coated and slightly softened.
Spread the massaged kale in a single, even layer on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the leaves are crisp to the touch but not browned.
While the kale bakes, spread the drained and rinsed chickpeas onto paper towels. Rub them gently to dry them completely and remove any loose skins.
Heat 15ml of olive oil in a large skillet over medium-high heat. Add the dried chickpeas and fry for 5 to 7 minutes, shaking the pan occasionally, until they develop a golden, blistered crust.
Remove the skillet from the heat. Immediately toss the crispy chickpeas with the smoked paprika, remaining salt, and apple cider vinegar. The residual heat will bloom the spices and reduce the vinegar to a tangy glaze.
Transfer the seasoned chickpeas to a plate. Wipe the skillet clean, return to medium heat, and add 5ml of olive oil. Fry the eggs to your desired doneness. For safety, vulnerable populations should cook eggs until both the yolk and white are firm (yolk reaching 71°C/160°F).
Divide the crispy kale chips and smoked chickpeas between two wide serving bowls. Fan the sliced avocado alongside the chickpeas. Top each bowl with a fried egg, and season with freshly ground black pepper.
Chef's Notes
- Moisture is the enemy of crispiness. Taking the extra two minutes to thoroughly dry both the kale and the chickpeas is the most critical technique in this recipe.
- Baking kale at a lower temperature (150°C) rather than standard roasting temperatures allows the water to evaporate gently, preventing the delicate leaves from turning bitter and brown.
- Applying the apple cider vinegar off the heat allows the sharpest acidic notes to temper while creating a light emulsion with the remaining olive oil to perfectly coat the chickpeas.
- To effortlessly peel a ripe avocado without mashing the flesh, slice it in half, remove the pit, cut it into quarters, and peel the thick skin back from the flesh like a banana.
