Kale chips are like thin crispy potato chips, but much healthier. If you’ve had the opportunity to have roasted seaweed, they are somewhat of a cross between roasted seaweed and potato chips. The bonus is, they’re very healthy for you! Imagine snacking on chips but you’re eating your dark leafy greens!
There are many recipes on the web for kale chips, and here is how I make them.
We usually have curly kale in our house.
- Preheat the over to 300 degrees
- Wash the leaves and tear them into large bite-size pieces and drop them into the salad spinner.
- Spin the leaves to get most of the water off of them.
- Spread them on a cookie sheet.
- Spray with olive oil or canola oil
- If you very flat, very fresh kale, you should flip the kale and spray the other side as well. For very curly kale I just spray one side.
- Sprinkle with sea salt
- Bake – set the time for 10 minutes and check – for very fresh, smooth kale, you may need to turn it to keep it from sticking.
- When the kale is bright green check to see if it is crispy, if it is soft, keep baking
- Keep a close eye and be careful to not let the kale turn brown.
- If it becomes brown, it is bitter and most people don’t care for the bitter taste.
They are ready to eat as soon as they come out of the oven. Sometimes they don’t make it off the cookie sheet to storage. However, if I make enough, then I put it into a bowl and keep it on the counter. I find that most of the year the best way to keep the kale nice and crispy is by leaving it on the counter in an open bowl.
I understand that if you like flavorrs you can sprinkle the kale before baking with flavorings, but we have enjoyed the taste of the fresh kale so much, that we’ve never used anything but a spray of oil and sea salt.
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