When I saw this recipe for super healthy kale chips I knew I had to try it immediately, and I am so glad I did! (click here if you have no idea what kale is!) The chips were a total hit with not only myself, but Hank too, which was awesome. Baking the kale in the oven transformed the green, leafy vegetable into a delicious, slightly salty snack that totally hit the spot as a crunchy side dish to our risotto and "chicken" tonight. Tomorrow we're going to try the same thing with spinach, so I'll let you know how it goes.
First off, buy a bunch of kale at your local grocer. If your regular store doesn't carry it, try your natural foods store, but it should be pretty easy to find.
Preheat your oven to 350.
Tear the leaves off of the long stem running down the middle. I tossed the leaves into a colander as I tore them off. Rinse the leaves WELL and dry thoroughly. We don't have a salad spinner, so I just used a paper towel to try off each individual piece.
Place the leaves in a single layer on parchment paper, on a cookie sheet. Below you'll see that I accidentally used wax paper at first...no big deal until the oven started smoking! haha. When that happened I just moved the kale straight onto the cookie sheet and it was just fine. But anyway, drizzle olive oil and vinegar all over the leaves, then top with sea salt. If you don't want to do the vinegar you can just do olive oil.
Bake for 10-12 minutes or until you notice the leaves shrinking and looking crispy. We had no issues with the kale being soggy whatsoever, and each chip was crispy and REALLY delicious!
Enjoy!
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