I have been seeing these chips everywhere, so I had to make them!
Kale is a powerful food! It's fiber and isothiocyanate content help to prevent cancer and heart disease. Kale is also a super source of vitamin K, vitamin A, and vitamin C.
A couple of years ago, we planted some kale in our front planters. It was beautiful! I was so excited to be able to harvest it and make healthy meals with it! And then I found out that kale was sort of difficult. It's not difficult to grow or harvest..... it just has a texture that reminds me of a jungle leaf (no, I've never been to the jungle). It's pretty thick. And, if you do not use it correctly, it tastes like dirt. I think I made a salad with ours. DIRT. I have since learned that soups and stews are great applications for kale.
These chips are fabulous! They turn out really light and crunchy and the bright color is a bonus! I bet you can't eat just one!!!
Kale Chips
Serves 6
1 bunch kale, rinsed
2 Tbsp olive oil
2 tsp seasoning salt (your choice-- I used Johnny Salt)
Trim 2x2" pieces of kale away from the large stem. Place on a paper towel and allow to dry completely.
Preheat oven to 350 degrees. Place dry kale pieces into a large bowl and drizzle with olive oil. Toss gently. Lay out kale pieces onto a parchment paper-lined baking sheet. Sprinkle with seasoning salt. Bake for 20-25 minutes, flipping and rotating pieces halfway through baking. Remove from oven when pieces are crisp and allow to cool prior to storing in an airtight container.
Nutrition Info per 6-8 chips: 40 calories, 2 g fat, 2 g protein, 5 g carbohydrates, 1.3 g fiber
Kale is a powerful food! It's fiber and isothiocyanate content help to prevent cancer and heart disease. Kale is also a super source of vitamin K, vitamin A, and vitamin C.
A couple of years ago, we planted some kale in our front planters. It was beautiful! I was so excited to be able to harvest it and make healthy meals with it! And then I found out that kale was sort of difficult. It's not difficult to grow or harvest..... it just has a texture that reminds me of a jungle leaf (no, I've never been to the jungle). It's pretty thick. And, if you do not use it correctly, it tastes like dirt. I think I made a salad with ours. DIRT. I have since learned that soups and stews are great applications for kale.
These chips are fabulous! They turn out really light and crunchy and the bright color is a bonus! I bet you can't eat just one!!!
Kale Chips
Serves 6
1 bunch kale, rinsed
2 Tbsp olive oil
2 tsp seasoning salt (your choice-- I used Johnny Salt)
Trim 2x2" pieces of kale away from the large stem. Place on a paper towel and allow to dry completely.
Preheat oven to 350 degrees. Place dry kale pieces into a large bowl and drizzle with olive oil. Toss gently. Lay out kale pieces onto a parchment paper-lined baking sheet. Sprinkle with seasoning salt. Bake for 20-25 minutes, flipping and rotating pieces halfway through baking. Remove from oven when pieces are crisp and allow to cool prior to storing in an airtight container.
Nutrition Info per 6-8 chips: 40 calories, 2 g fat, 2 g protein, 5 g carbohydrates, 1.3 g fiber
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ReplyDeleteI looooooove these things! I just made them the other night with some bbq chicken and cornbread. I looooove them!
ReplyDeleteI made my first kale chips today, and used olive oil, red wine vinegar, salt, nutritional yeast (cheesy flavor), onion and garlic powder, ancho chili powder, and smoked paprika. They turned out super amazing. :) Who knew?
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