Who knew kale could be so yummy? I’ll be honest, I’m not a huge fan of sautéed kale or even kale salads. I find it to be tough and chewy – it just doesn’t do it for me. Oh, I’ve tried the “magical” tenderizing of kale with citrus and the addition of avocado. Nope, not for me. But kale chips? Yes! I love them. Plus, most people who’ve made them would agree that it’s quite easy to eat a whole bunch (literally) in one sitting. So, what are you waiting for? Get to your local grocer and pick up some kale!
PS: some grocery stores sell kale leaves already washed and in a bag. It’ll run you more $ than a simple ‘bunch’, and the stems will be in your chips. Not bad, just different.
Ingredients:
- 1 bunch Kale, rinsed & clean (leafy, purple, lacinato)
- Nonstick cooking spray
- Real Salt, to taste (or any salt, I just love the taste of this salt)
Directions:
- Preheat oven to 350o.
- Spray 2 baking sheets with nonstick spray.
- Tear kale leaves from stems and spread out onto kitchen towels and let leaves dry, then spread the leaves in single layer on 2 baking sheets. Try not to overlap leaves too much.
- Spray leaves with nonstick spray, and lightly sprinkle with salt.
- Bake 10-12 minutes (*do not let them brown — they will taste burnt)
- Remove from oven, turn off oven, and let heat escape from oven for a few minutes.
- Place sheets back into oven until chips are no longer wet, and are crispy and dry, check for doneness! *this is my secret to crisp kale that isn’t burned
- Store in an open container (do not close container, ziploc or place in fridge)
Note: people not normally liking vegetables will be drawn to your kale chips. Be prepared and make extra!