A glance around the internet would make one think I am the last person on earth to make kale chips. Well, I’ve never been accused of rushing to follow a fad! Eating these chips reminds me a lot of eating the leaves off of roasted Brussels sprouts (I like to eat the ones that fall off in the oven). Crunchy, salty and light. In fact, if I close my eyes I can’t really tell a difference.
I found kale chips to be rather addicting. They definitely have to be eaten almost immediately after coming out of the oven. That’s when they are at their crunchy best.
Also try my deep-fried chickpeas. Love kale? My sausage mushroom kale hash is fantastic!
Eating these chips reminds me a lot of eating the leaves off of roasted Brussels sprouts (I like to eat the ones that fall off in the oven). Crunchy, salty and light.
- 1 bunch curly kale
- 1 tablespoon olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- Your favorite seasoning such as fleur de sel, oregano, Italian blend, Mediterranean blend, to taste
- Preheat oven to 350 F.
- Separate leaves from bunch.
- Cut center stem out of kale leaves, then halve them.
- Place leaves in a large bowl and rinse well with cold water.
- Dry very well with a large kitchen towel or salad spinner. It is important that the leaves be completely try or they will not crisp up.
- Return kale to the bowl and toss with the oil, salt and pepper.
- Lay leaves out on a sheet pan (or two). Do not let the leaves overlap or touch.
- Roast in the oven for 10-15 minutes until crispy.
- Sprinkle with your desired seasoning and serve immediately.
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1302IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg
Nutritional values are approximate.