Crispy Kale Chips
Looking for a new way to eat your greens? Try these! They’re crunchy, tasty, and really simple to make. I love serving these on an antipasto platter with dried fruits, nuts, cheese, and a little glass of wine.
Makes about 32 chips
1 bunch curly green kale (7-9 stems)
¼ cup extra-virgin olive oil, separated
½ teaspoon garlic granules,
½ teaspoon onion granules,
¼ teaspoon salt, separated
Preheat oven to 350 degrees.
Wash the kale and shake off excess water. Then, blot leaves with a paper towel until dry. (You want to make sure the leaves are very dry before baking otherwise you will steam them instead of making them crispy!). Use a knife (a paring knife is best) to cut down each side of the hard stem. Remove the stem and use your hands to tear the kale leaves into 1 ½ to 2 inches-wide pieces.
Place half of the kale pieces in a large bowl. Add 2 tablespoons extra-virgin olive oil, ¼ teaspoon garlic granules, ¼ teaspoon onion granules, and 1/8 teaspoon salt. Toss the kale, making sure the seasonings and oil are spread evenly.
Divide seasoned kale pieces over two baking sheets. Make sure the kale leaves don’t overlap. Bake 12-13 minutes until crispy and dark green but not brown.
Using the same bowl, repeat with the remaining kale and season with the remaining 2 tablespoons extra-virgin olive oil, ¼ teaspoon garlic granules, ¼ teaspoon onion granules, and 1/8 teaspoon salt. Mix well to combine. Wipe off any excess oil from the baking sheets before using for the second batch (otherwise the oil might burn the leaves). Bake 12-13 minutes until crispy and dark green but not brown.
Kale chips will last 1-2 days in airtight container. Enjoy!
Lauren Marie’s Tips:
*Not a garlic and onion fan? Use your favorite seasoning combos to make it your own! (I also like chili powder, cumin, and a touch of sea salt)
Post a Comment