I've been sitting on these photos for a few weeks, originally planning to post early in January, for healthy recipes. Well, I'm impatient, so here we go!
Kale chips are so easy, and SO good. You'd be surprised how fast one can plow through an entire head of kale by themselves, when done this way. My husband and I both prefer them to potato chips, and they never last long around here.
The only downside to this is that it requires several batches to be baked. Kale shrinks down to almost nothing as it bakes, so you can find yourself baking 6 rounds in the oven, then snarfing it all in 10 minutes. Totally worth it, anyway!
Now, this recipe is labeled as "kale chips", but you can use the techniques here to make roasted chips out of almost any dark leafy green. Baby spinach makes delicate, papery chips. Mustard greens make pretty chips with a sharp bite to them. Try collard greens, turnip greens - whatever you like - just be sure to keep an eye on them. The thinner/more delicate the green (baby spinach), the less cooking time it'll need. You don't want to burn them!
Also: We usually just use salt when making these, but you can customize it to your liking. Garlic powder, onion powder, smoked paprika, etc- all taste great on these kale chips, either alone (with salt!), or as a mix.
How to Make Kale Chips
- 2 Baking Sheets
- Parchment Paper
- Kale I’ll usually do about 3 bunches for a batch
- Olive oil spray
- Preheat oven to 350F
- Line several cookie sheets with parchment paper, spray with olive oil.
- Wash kale, and shake/towel/spin dry. Cut the hard “ribs” out of the leaves, and rip into pieces.
- Arrange kale on cookie sheets, so that they are tightly spaced, but not overlapping. Spray olive oil across the tops, then sprinkle with a little salt.
- Bake kale 1 sheet at a time for 11-13 minutes, or until completely dry. Cool a little, then enjoy!
- These are great fresh out of the oven, but can also be put aside for later – IF they last!
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