I kept hearing how tasty kale chips were but was having a hard time believing it. I do enjoy kale now but it was an aquired taste for me. I couldn’t wrap my head around how it would be good as a baked chip alternative.
So I finally tried making them this week. INCREDIBLE! Now I get it. Not only are they delicious they are super easy to make. My love affair with kale has been rekindled. I found this recipe on epicurious.com. My kids are my litmus test since they are pickier than the average adult and if they like it then I know the grown ups will love it. The recipe I tried was for baking the the kale but there are also recipes out there for dehydrating the kale instead so that is stays raw. It’s up to you.
Kale is high in iron, calcium, vitamin K, vitamin C and powerful anti oxidants.
What you’ll need:
- a large bunch of kale – 12 leaves or so cut lengthwise stems removed
- 1 tablespoon olive oil
- salt and pepper
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and a few minutes more for wrinkled leaves. Transfer it to a rack when you’re done so the leaves can cool. Enjoy!