Salty and crisp, these kale chips satisfy the urge to snack in a healthy, delicious way! We made these with Lacinato kale, but any type of kale will work well. No matter which variety you use, we can guarantee these chips won’t be around for long.
- 1 bunch kale (10-12 medium size leaves), washed and dried
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Preheat the oven to 300.
- Remove kale stems, chop leaves into smaller pieces, and place into a large resealable plastic bag along with olive oil and salt. Seal the bag (don’t press the air out), then shake until kale leaves are coated. Or, toss the leaves and olive oil in a large bowl until fully coated.
- Lay kale leaves on a lined baking sheet (or one sprayed lightly with cooking spray) and bake for 10-15 minutes or until crisp. Keep your eye on them as they can quickly burn once they begin to crisp.
Featured Ingredient: Kale
Kale has recently become known as a superfood due to its high nutritional value. Packed full of calcium and vitamins, eating kale can help lower cholesterol, fight cancer, and decrease inflammation. The leaves are slightly bitter and spicy when eaten fresh (they get sweeter after a frost), and mellower flavored when cooked. Use kale in cooked dishes such as soups and stir fries, or toss it with a vinaigrette. It’s certainly well worth planting in your garden. Learn how easy it is to grow your own kale.