It’s early July and the kale in our garden is growing like gangbusters. After reading several recipes on the internet, I decided to try and make my own kale chips. While they won’t replace potato chips (especially for my kids) I really liked the slightly nutty flavour and the crunch followed by chewy texture. The first time I made them I added way to much oil & salt — remember a little really does go a long way.
- Preheat oven to 350F.
- Clean and remove the center rib from a large bunch of kale. Dry completely then tear into 2 inch sized pieces.
- Transfer to two cookie sheets. Sprinkle “lightly’ with olive oil and toss. I’m estimating I used less than a tablespoon for each filled cookie sheet. Next sprinkle with sea salt.
- Bake for 15 to 20 minutes, turning half way through. Bake until they are just crispy.
- Cool then place chips in a sealed tupperware container. They will stay crispy for about a week.
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