In the last two weeks I’ve seen Kale Chips featured in a magazine article and on a couple of cooking shows. I even found lots of photos of Kale chips on Pinterest.
I had to try them — it sounded so easy and they looked crispy. But you know, whenever you see something in a photo or on t.v. that looks so terrific, and then you try it, it just is no way, no how, nothing like you imagined it should be.
I was determined anyway so I picked up a HUGE bunch of kale and my chip journey began. I have to say it really was as easy as the magazine article stated, and the cooking hosts’ instructions were spot on.
Well I’m all for easy and SIMPLE — break off the leaves from the stalk, wash/rinse and dry, dress them a little and bake.
I made a lot and so I had a half of a try left over. No problem, just wrap them in wax paper and keep them in the fridge for the next day. They stayed crispy, and the next day when I shared them with the most picky eater in the family I was shocked when she said she ‘loved ’em’. Hey, it’s a vegetable, you never know if it’ll be a ‘like’ or ‘no thanks’, but you should definitely give this a try.
These can be a ‘side’ with sandwiches or burgers, or just a healthy afternoon snack.
- 4 large kale stalks
- 1-2 TBLS. olive oil (or olive oil spray)
- kosher salt
- chopped garlic (optional)
- This step is optional - saute the finely chopped garlic in olive until softened and the garlic flavors the oil. Add salt/pepper and set aside.
- Wash kale stalks in cold water and dry well.
- Break off the thick leaves from the stalk and place in a bowl.
- Toss the kale leaves with the olive oil mixture (or use the spray and sprinkle with salt/pepper).
- Bake in 425 degree oven for 10-15 minutes or until the leaves are crisp and still green. If you over-bake them the leaves will turn a shade of brown, but they are still good.
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