Crispy Kale Chips

If you haven’t jumped on the kale bandwagon…you better hurry up! It’s just a matter of time before a new, more trendy superfood takes over.

Of course you already know that kale is an incredibly healthy green. It is a sturdy leaf and I am not a huge fan of the texture when it is raw. However, if you roast it in the oven you can make “chips” that are a yummy way to gain all of the health benefits without feeling like you are really eating vegetables. Besides being quick and simple, this is a naturally gluten free snack so you can avoid more processed options. I know that there are a million recipes out there for kale chips, but this is my attempt to encourage you to try them.

Pull the leafy part off of the stalks and cut into medium-sized pieces.

I cut this kale out of the garden of my mom’s neighbor. Little spiders and bugs like to hide on the backsides of the leaves so rinse really well.

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Dry the kale in a colander, salad spinner, or on paper towels.

Spread a layer onto a greased sheet tray. There can be some overlap but you don’t want it piled too high or the kale will steam instead of getting crisp.

Spray a little cooking spray or brush some olive oil on the top of the kale. Sprinkle with your favorite seasonings. I used salt, pepper, and garlic powder. I also brought out the coconut oil spray again…I love that stuff!

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Bake at 400 degrees for about 20 minutes. You will want to watch this closely because it can burn easily.

Time to eat

Time to eat

Jessica

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