Kale chips, they seem to be everywhere nowadays and why not? Delicious, crispy, salty and good for you. Packed with fiber, protein, iron, potassium and vitamin A. Heck ya!The bonus is that my little ones love them as well.
When baked to perfection they shatter between your teeth in crunchy delight. At first you will think you have bit into a light and thin potato chip but then that slight greens after taste hits you.
So how do you make these crispy salty snacks.
1. Rinse your kale ( I use curly kale ) and then dry dry dry dry dry. Let drain on paper towels or place in a salad spinner and spin away. If your kale isn't completely dry before you bake you will end of with soggy chips.
2. Remove any thick ribs from the center of the leaves. Tear your kale into bite sized pieces and lay out on your cooking sheet.
3. Drizzle the kale with a good oil. Olive, coconut .... Whichever oil you like.
4. Rub the oil into each piece of kale making sure they are all completely coated.
5. Bake at 350 degrees for 8 to 11 minutes. Make sure to check them regularly if the chips turn brown they will turn bitter.
6. Let cool for 30 seconds then devour the whole tray..... Oh wait, I mean ...... Eat a few, allow the rest to completely cool and store in an airtight container. Make sure they have cooled completely before storing them so they don't wind up soggy.
No comments:
Post a Comment