I may be in love with a green, (sometimes limp) leafy vegetable. In love with Kale Chips that is… I’ve been a fan of Kale Chips since I first tried them a year or so ago in a restaurant… but for whatever reason, I didn’t try making them myself until this past weekend. *head palm* They are ridiculously simple to make, and so much cheaper to make for yourself! Also, homemade Kale Chips taste better than ones you buy pre-packaged in a health food store!
If you’d like to learn more about Kale, and how good it is for you, check out this WebMD article.
How to make delicious Kale Chips
Now pay attention, because this is almost too simple. I like simple. *grin*
- 1 bunch Kale (Red Russian Kale is pictured)
- Olive Oil
- Sea Salt
- Optional: Black Pepper, or experiment with other spices!
Preheat oven to 350 degrees. Wash 3-4 leaves (or however much you can fit on a cookie sheet) of Kale, wrap in towel to dry, and cut or tear into chip sized pieces. Place tin foil on a sheet pan and lightly spray it with an olive oil based non-stick spray. I use olive oil in a Misto (shown to the left), which you fill with oil and pump the lid to pressurize it, and then it comes out as a spray! (LOVE IT.) Lay out the kale on the foil/sheet in a single layer. Spritz, or lightly drizzle the kale with olive oil, and sprinkle sea salt (and/or spices) over it. Bake for 10-15 minutes, until the Kale is crispy.
Note: I leave the stem that’s in the main part of the leaf in mine, but you may prefer to break it off to just have the leafy part as chips.
That’s it! Easy, right? It’s a good thing Kale Chips are easy to make because I can inhale a pan of these by myself within minutes. Most of the time, they don’t even make it into a bowl. Yum!
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