My friend Shefali has got me totally addicted to these super nutritious, crunchy delights.
I just love Kale chips and so do my kids. They are so easy to whip up and are a great addition to any meal. You can eat them as a snack, add to salads or eat with any dish that would do well with a little crunch.
Its really important to make sure that the kale is really dry before you bake them so use a salad spinner or dry them out with paper towels before you are really to bake them. It is also a good idea to add salt after you remove the chips from the oven as salt makes veggies release moisture too.
Here are some of my favorite recipes to use the kale chips with:
1 bunch kale chopped or torn into bite sized pieces
1 tablespoon olive oil (I use a spray)
1 teaspoon kosher salt (you could use flavored salts too)
- Preheat an oven to 350 degrees F (175 degrees C).
- Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
- Wash and thoroughly dry kale with a salad spinner.
- Put leaves on the cookie sheet.
- Drizzle or spray kale with olive oil.
- Bake until the edges brown but are not burnt, 10 to 12 minute.
- Check to see if the kale is crisp.
- If leaves are still soft then turn pan around and bake for 2-3 more minutes.
- Remove from oven and sprinkle with salt.