I can't believe I resisted making kale chips for so long.
Have you tried them yet? Thin bites of crispy baked kale. They're hitting the mainstream with a flutter of online chatter- people are talking about them, blogging about them and loving them. And while kale chips may not instantly jump out at you, I urge you to give these a try. They're surprising easy to make, fun to eat and tasty to snack on. They taste a lot like potato chips but are healthier, more nutritious, lower in calories and like potato chips, you cannot stop at just eating one.
Here's the basic recipe. You can also try seasoning these chips just as you might do with popcorn. Try adding Parmesan cheese, lemon juice, soy sauce, smoked paprika, cayenne or nutritional yeast. Let me know what you think.
Baked Kale Chips
1 bunch of kale
1 tablespoon of olive oil
a dash of salt and pepper (be careful not to add too much salt, a little goes a long way with these)
Preheat oven to 275 degrees. Line a baking tray or two depending on their size with parchment paper.
Wash the kale. Using a knife, carefully remove the leaves from the thick stems and cut into bite size pieces. Then, thoroughly dry kale using a salad spinner or by placing the leaves or a tea towel and dabbing dry.
Place the kale leaves in a large mixing bowl and drizzle with olive oil, salt and pepper. Using your hands, mix around the leaves to make sure each one has a little coating of olive oil and seasoning. Spread onto the baking tray in a single layer.
Place the cookie sheets on the middle or high rank in the oven. Being careful not to burn, bake until the edges brown, for 10 to 15 minutes.