Kale Chips
Author: Denise Costello
Kale is an powerful source of vitamins A, C and K it also contains impressive amounts of Calcium. They’re terrific as a snack or even with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that’s kind of addictive. There are many varieties of Kale, the most common is Curley Kale, easiest to handle is Tuscan with a long crinkled leaf or you have Red Kale with curly frilly red leaves. Although they may look slightly different you will prepare them the same way.
Ingredients
- Take 2 large bunches of kale leaves, rinsed, dried, ribs and stems removed then tear into 2 inch pieces
- 1 tablespoon olive oil
- Pinch of salt or any seasonings you would like to add
Instructions
- Preheat oven to 250°F.
- Toss kale with oil in large bowl.
- Sprinkle with salt and spices.
- Arrange leaves in single layer on 2 large baking sheets.
- Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.
- Transfer leaves to rack to cool.
Denise's Tricks N' Tips
Personal touches:
I used a lime infused olive oil and tossed in a little cumin and cayenne pepper for a little extra kick. Just be careful not to over salt. You only need a smidgen (my mother’s term for tiny amount) of salt.
I used a lime infused olive oil and tossed in a little cumin and cayenne pepper for a little extra kick. Just be careful not to over salt. You only need a smidgen (my mother’s term for tiny amount) of salt.