Thursday, April 15, 2010

Baked Kale Chips

These are actually pretty good.  Kevin even tried them and said they weren't bad (which says alot, he's normally not really that into my uber healthy cooking).  I think they taste pretty similar to a regular chip.  The only thing is that they only stay crisp for so long after a few days mine were soggy.  Maybe if I stored them in a ziplock bag or cooked them longer they would have stayed crisper. 

1 bunch kale
1 tablespoon olive oil
Sea salt, to taste - I'm sure kosher salt would work fine as well.

Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs.
Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt.
Arrange leaves in a single layer on a large baking sheet.
Bake for 20 minutes or even a little longer, or until crisp. Place baking sheet on a rack to cool.

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