Friday, April 13, 2012

Kale Chips

Kale chips are my new friends. They are delicious and really easy to make. Sure, there is olive oil involved so they aren't exactly fat-free but they are still more nutritious than potato chips. Even kids and normally kale-adverse adults like them. 

This is just a really basic recipe. But, you can certainly add more than salt to the chips. I have see recipes that include curry powder or chili powder and even those that are tossed with grated parmesan cheese. So please feel free to get creative and let me know what your favorite way to make these is.

And, yes, that really is supposed to be a low temperature setting on the oven. Remember, you are baking a leafy green and not a hearty root vegetable that contains sugars. If the temperature setting is too high, you'll probably end up with kale ash instead of chips.


Serves 4 (snack-sized servings)
Time: 20 minutes prep and approximately 1 hour cook time


1 bunch of kale, washed and dried
2 tbs. olive oil
¼ tsp. kosher or sea salt


1) Preheat the oven to 200°F.

2) Set out two baking sheets.

3) Remove the ribs from the kale and cut or tear into 1 ½ - inch pieces.

4) Put kale into a bowl and toss with the olive and salt. Make sure that all of the leaves are coated with oil.

5) Arrange the kale on the baking sheets in a single layer. Bake until crisp. Rotating the sheets half-way through the cooking time. Bake for approximately 1 hour till the kale is crispy and the edges are beginning to brown. Remove from oven and let cool for a couple of minutes on the baking sheets. Then place in a bowl and enjoy. Try not to eat them all by your self.

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