Kale, thoroughly washed and dried (use a salad spinner)
Olive oil
Kosher salt
Pepper (optional)
330 deg. for 15-20 mins
Tear the kale into small pieces (nothing larger than 2" diameter - the larger ones don't get as crispy). Drizzle the olive oil and rub in with your hands to make sure each piece is coated. Sprinkle with the salt and bake on a jelly roll pan or cookie sheet for at least 15 minutes. Check every few minutes to make sure none of the edges are burning. Stir around with a spatula once or twice during drying to make sure they're not sticking. When done they'll be nice and crispy and light!
Good on soup; try crumbled on popcorn with brewer's yeast & pepper.
A healthier variation is to not rub oil into each piece, but rather just slightly toss all the leaves in a combo of olive oil and salt. You can add lemon juice and nutritional yeast as well. Bake at 200 rather than 300 for a longer period of time, and the chips dry out better with less fat!
ReplyDelete