My wife picked up some kale when we were at the Farmer’s Market and we need to do something with it before it goes bad. That happens a lot in our fridge. We’ve been known to let vegetables go until they start to liquefy at the bottom of the crisper drawer.
I looked around for a recipe for Kale Chips and this seemed to be one of the easier ones (and didn’t include garlic, vinegar, or other things I don’ t like). I’ve listed a few alternates as well. I’m planning on trying this out tonight and I’ll keep you all posted on how they turn out and if I like them. So without further ado – here is the recipe.
- Preheat oven to 350 degrees F.
- Hold the thick end of the kale stem with one hand and run the pinched fingers of your other hand along the stem, stripping the leaf away.
- Tear the leaves into bite-sized pieces or leave them in strips for larger chips.
- Brush both sides of each piece with a little bit of olive oil, or toss them with oil directly on your baking tray.
- Sprinkle the kale with salt and toss again.
- Place the pieces of kale in a single layer on a cookie sheet.
- Bake for 12-14 minutes or until crisp. Keep an eye on them so they don’t burn!
- What are you going to do with all that kale? (wbcgarden.wordpress.com)
- Kale Chips (travelwithlaughter.com)