Kale Chips

Serves: 4

Ingredients

1 head of organic kale, tough stems removed, rinsed, towel dried and ripped into slightly bigger than bite-size pieces
Cold-pressed organic extra virgin olive oil - enough to drizzle
Unrefined sea salt - a pinch or two to taste

Directions

Preheat oven 425 degrees.
1. Spread kale evenly in one layer into large lasagna-style pan or rimmed cookie sheet.
2. Drizzle a little bit of olive oil, tossing just to coat with metal tongs.
3. Roast in oven for 5 minutes.
4. Take out and toss kale with tongs so that they get evenly crispy and brown.
5. Return to oven for another 5-6 minutes, until crisp. Sprinkle with sea salt to taste, serve and enjoy!

Cooking Tips: Oven MUST be preheated in order for kale to get crispy, otherwise they will be chewy and less enjoyable. Don’t overcook – more browning is not better – believe me I’ve tried it. Be on the safe side and check them right at the time since every oven differs in exact temperature.

Neat Ideas with Kale Chips:
You can get really creative with all the uses for kale chips. You can use it as a garnish for cheese platters or any dish where the green contrasts nicely and the saltiness or crispy texture adds the right punch. Put kale chips on top of risottos, soups, white bean chili or tuck it inside a lettuce wrap with vegetables. The possibilities are endless!

Print