Kale chips are a fun way to eat more leafy greens. When you make them at home, you can choose your level of crispiness. Bake them just a little less time, and there will be softer parts and crispy parts, but if you bake them to full crispiness, they’re almost like tortilla chips.
- 1 pound kale, stems removed
- 1 tablespoon extra virgin olive oil, or other oil
- 1/4 teaspoon salt
- (Optional flavorings) 1 tablespoon nutritional yeast, or a pinch of cayenne, or 1 teaspoon of your spice blend of choice
- Preheat the oven to 300 degrees F. Wash and dry the kale, remove the stems and save for another use (use in a veggie soup or juice them, for example). Tear the leaves into 2-3 inch pieces and put in a large bowl. Drizzle with the olive oil and sprinkle with the salt. Toss to coat completely.
- Spread the kale on two large baking sheets. Bake for 15 minutes, then reverse the position of the pans. Bake for 15 minutes, to desired crispness.
- While the chips are still hot, toss with optional flavorings, if using, and let cool completely to crisp. Store in a tightly covered container for up to a week.
Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop