At Monday and Tuesday pick-up’s I was talking with several people who had never tried KALE CHIPS. Here is a recipe I made and adapted from several folks and sources below. If you get them nice and crispy they are very much like thin potato chips….but sooo much better for you! My recipe is super easy to make. However, I am not up with recipe lingo so bare with me, please. I used half the bag of kale from our half-share and still had the other half for something else. We all love them! I’ve heard some people dip them in ketchup and find it delicious as well. Who knew? 🙂
- Preheat oven to 375
- Use about 1-2 big handfuls of Kale. Wash and spin and then dry.
- Tear the leaves off the center stems and into bite size pieces in a big mixing bowl.
- Pour 2-3 Tblspns of Olive oil, 1-2 Tblspns Balsamic vinegar and 1-2 teaspoons sea salt over the kale bits in the bowl.
- Toss everything together in the bowl coating well all of the pieces.
- Lay them on a cookie tray spreading out any clumps. Use parchment paper for easy clean-up.
- Bake for about 15-20 minutes, until edges are brown and some kale is crispy when moved.
- When the chips are halfway done (7-10 minutes) sprinkle them with garlic, Parmesan, nutritional yeast or whatever your favorite seasoning is. You should fluff them a bit after you add seasoning. Let them finish baking until desired crispiness. When you determine them done let them sit out of the oven for 5 minutes. They crisp up even more when cool. You may want to use a fork if they are still moist. They are so good! Enjoy 🙂