G
gella
Guest
I tried this the other night and it is delicious! The kale actually has a crunch like a chip and a great sort of nutty flavor to it, yum.
Kale Chips
Kale goes through many stages when you bake it ... first the leaves become bright
green and soften, then they begin to turn crisp. In between, they go through a
chewy-crisp stage, which is also delicious. The baking time is flexible ... just
keep checking the kale until it is done the way you like it.
Ingredients:
olive oil or oil spray for the baking tray
1 bunch of fresh kale, stem and ribs removed, and torn into chunks
2-3 Tbsp grated parmesean cheese*
Directions:
Preheat oven to 350 degrees. Brush or spray pan with oil.
Add kale and spread it out as much as possible.
Bake for 10 minutes, mixing it up one or twice during that time.
Sprinkle with parmesean and bake for 10-15 minutes longer, stirring occasionally,
until it is as crisp as you like.
If you watch it closely and stir it enough, you can get it quite crisp without
burning it.
Remove tray from oven and let kale cool on the tray. The kale chips will keep in an
airtight container for one week. No refrigeration necessary. (Mine never last long
enough to test this, tho)
*Optional toppings: salt, pepper, garlic powder, sundried tomato bits, BBQ spices
Kale Chips
Kale goes through many stages when you bake it ... first the leaves become bright
green and soften, then they begin to turn crisp. In between, they go through a
chewy-crisp stage, which is also delicious. The baking time is flexible ... just
keep checking the kale until it is done the way you like it.
Ingredients:
olive oil or oil spray for the baking tray
1 bunch of fresh kale, stem and ribs removed, and torn into chunks
2-3 Tbsp grated parmesean cheese*
Directions:
Preheat oven to 350 degrees. Brush or spray pan with oil.
Add kale and spread it out as much as possible.
Bake for 10 minutes, mixing it up one or twice during that time.
Sprinkle with parmesean and bake for 10-15 minutes longer, stirring occasionally,
until it is as crisp as you like.
If you watch it closely and stir it enough, you can get it quite crisp without
burning it.
Remove tray from oven and let kale cool on the tray. The kale chips will keep in an
airtight container for one week. No refrigeration necessary. (Mine never last long
enough to test this, tho)
*Optional toppings: salt, pepper, garlic powder, sundried tomato bits, BBQ spices
