Baked Kale Chips
Monday, May 31, 2010 at 2:08PM | Betsy Sheffield Why make chips out of leafy green vegetables, when potatoes do a stellar job at this? Because they are so tasty and full of nutrients! This recipe is adapted from several sources online. Experiment to find the flavors that work for you!
1 bunch kale (Lacinato kale is great but the curlier varieties do fine as well)
1 tablespoon olive oil or coconut oil or both
Sea salt, to taste (start with a 1/2 tsp)
Optional tasty additions: rosemary, thyme, sesame seeds, cayenne pepper (for a kick!), garlic powder
Preheat oven to 300°F. Rinse and dry the kale (a salad spinner helps this process). Remove the tough stems and larger center ribs of the leaves. Tear or cut into bite-sized pieces and place in large bowl. Add oil and salt and optional spices, and massage the oil onto the leaves so they are well-coated. Place leaves in a single layer on a large baking sheet (you may need more than one baking sheet for this). Bake for 20 minutes or until leaves are crisp. Allow sheet to cool on a cooling rack.
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Reader Comments (2)
What an interesting idea! I will try it.
Have recently become very excited about my discovery of chard. Do you happen to know if this would work with chard, too, or does kale have a better texture for turning into chips? Thanks for sharing, Betsy!
Yum, chard is soooo good! I love that the stems are not tough like in other greens (kale, collards, etc.), and you can chop them and cook them with the leaves. Chard should work well with this recipe. It may cook a bit faster as it's not as thick a leaf. Let me know how it goes!