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I love finding new things to snack on and since I’ve been seeing a lot of recipes using kale I thought I would give it a try. These babies are AMAZING right out of the oven I had to control myself. I thought they where ok later on, I didn’t want to burn them, but you wanna make sure you don’t have too much oil on them because they will get soggy on you if they aren’t completely dried out. Next time I’ll just bake them in small batches and eat them right out of the oven. I used my leftover chips on a pasta dish which I’ll share with you on Wednesday.

Baked Kale Chips
(Adapted from Smitten Kitchen)

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1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs.

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Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt.

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Arrange leaves in a single layer on a large baking sheet lined with parchment or liner for easy clean-up but there’s no reason that you must.

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Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

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