18 May Kale Chips
Here’s a delicious treat for body and mind – great for when you would have grabbed a bag of chips or a salty snack food. Less than 15 minutes to make and far less expensive than buying them from the health food store! Ingredients: 2 Cups…
Preheat oven to 350º. Rinse and spin or pat dry the kale leaves. Remove stems and spines and tear into bite sized pieces.
Add oil and seasoning into a small food-quality baggie and toss until well coated.
Lay in single layer on a parchment paper lined cookie sheet.
Bake until crispy, roughly 5-10 minutes. Remove crispy chips and leave the rest to cook longer. Finished chips should be crunchy, light and a very dark green. While they are better for eating right away, if you want to store them, let the chips completely cool and make sure they are free of all moisture or they will soften and wilt in storage. (Serves 2)
- I use lacinato or italian kale (alligator skin, as my kids used to call it) because it is thick and has pockets to store the flavors of the seasoning.
- For a perfectly crisp chip, make sure the kale is WELL dried before it hits the oven.
- Feel free to spice it up! I use garlic on mine but find that dried garlic and herbs work better (fresh tends to burn easily).
- They cook quickly. Keep your eye on them.