Kale Chips

Yesterday Rand, Aunt MD and I strolled down to the farmers’ market and got some goodies, including a huge bag of Kale for $2.

So, last night we made some of these kale chips.  They were YUMMY!  Even Wes liked them…and has now decided that he loves kale.

(photos: Food Network)

You are welcome to stick to the recipe, but here’s what we did (after looking at several recipes):

  • We omitted the garlic and lemon
  • Washed the kale and made sure it was as dry as possible.
  • Rip off the spine so you just have the leaves.  Keep the pieces on the larger side because they shrink.
  • Put them on a baking sheet (or several sheets) and toss with a little bit of olive oil  (1-2 tablespoons)
  • Make sure the kale is not on top of other kale otherwise it will steam cook instead of roast/crisp up
  • Put in a 400-425 degree oven for 10-15 min.  This step depends on your oven.  Keep checking because it cooks really fast!!!  Some of the larger pieces I was able to flip over.
  • When the kale is crispy, take out and sprinkle with coarse kosher salt.  (I read in one recipe it helped to salt AFTER it cooked.
  • Put in a bowl and munch on while you cook dinner!
We were planning on having the kale chips as a side dish, but it cooked down so much, we ended up having as an appetizer before dinner.  It was perfect!
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