So, I’ve been reading about kale chips a lot lately. I’ve never eaten Kale in my life, until the bunch I bought last week to put in my juice. Prettiest green ever! So cute and curly and I can’t even taste it in my juice. I was down to just a few curly leaves close to the stalks, so decided to try making kale chips out of what was left. Um, hello! What a surprisingly good treat!
Even they look wet and slimy, they are completely dry and light as a feather. When you pop one into your mouth it just sort of disintegrates! Funniest thing ever! I couldn’t stop eating them! I read that you can make a whole bunch and then store them in an airtight container in a dark cabinet or pantry. Bonus!
They are easy to make. Remove the curly leaves from the main stalk. Make sure they are washed and COMPLETELY DRY! I ran mine through a salad spinner and then just blotted off any excess water. Line a non-air cookie sheet with parchment paper. Lay kale out in a single layer, drizzle with olive oil and sprinkle with sea salt.
Bake at 350 degrees for 10-15 minutes until edges are lightly brown. DO NOT WALK AWAY! They can burn quickly! And then you’re left with kale ash. Not good.
Note: so I drizzled with olive oil, but I think it didn’t need that much. Next time I will spritz olive oil with my oil spritzer. 🙂
Don’t be scared, give these a try!! They would be great crumbled over salad, baked potatoes, casseroles, meat, or whatever.
I read that oven roasting will not affect the vit k found in kale, and that it will only minimally reduce the levels of beta carotene and vit c. So a nutritious snack as well!! 🙂