I did it. I joined the other half of the population who has been enjoying and loves Kale. These Kale Chips are my third dish in a week where Kale stood up and was noticed.
First was Kale with Sausage, White Beans & Butternut Squash that was so hearty and delicious. Then I made a crazy good recipe that came straight off the recipe sampling cart at the grocery store, Irish Potato Colcannon. I don’t have enough pictures of this one to make it a full post, but I wanted to share the recipe (and yes those are tater tots).
And then today, after chatting with a couple of my fb friends (whom I’ve never met, but just know I would love being in the kitchen with) I have turned the 2nd half of my bag of kale greens into crispy, melt-in-your-mouth Kale Chips. Hail to Kale.
I used bagged kale greens. However if you use fresh, trim the leaves off the thick stems. Tear the leaves into bite-sized pieces then wash and thoroughly dry them (air drying works great).
Toss the greens in enough olive oil to coat and sprinkle with sea salt. Bake at 350 for 12 – 15 minutes until the edges just begin to brown. Remove from the oven and voila. Crispy, melt-in-your-mouth Kale Chips. I can’t believe I’m just now trying these. Shame on me.
Pull up a comfy chair, a good book, and settle in with a healthy guilt free snack. And if there’s any left over, you can grind them up and sprinkle them on roasted veggies, soups, and casseroles. I owe that treasure of a tip to Tammy, one of my office buddies who discovered how to incorporate kale into her family meals without a single complaint. Hail to Kale.
- 1 bunch or bag of kale greens
- 2 Tbl. olive oil
- sea salt
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Trim kale leaves, removing thick stems. Tear into bite-sized pieces then wash and thoroughly dry (air dryng is great).
- Toss with olive oil, coating all pieces. Then sprinkle with sea salt. Spread in singe layers on baking sheets and bake for 12 - 15 minutes until edges just begin to brown. Enjoy.
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