Kale. It’s green, it’s leafy, it’s a superfood, and surprisingly tasty. Coming from a girl who really does not enjoy vegetables, that means a lot. Now, I’m not saying I will bust out witha raw kale salad or anything, but I do love cooked kale. I often sneak it into my Red Sauce, or top a hommemade pizza with it, but the easiest, most versatile way I like to make kale is to bake them into “chips”. They are a sinch to make, super crunchy, a little salty, and a far better choice than what I used to reach for, like potato chips or crackers of some kind.
- 1 Bunch of Kale
- Olive Oil
- Celtic Sea Salt (or other Seasoning)
- Preheat the oven to 325. Strip the kale leaves away from the stems and rinse thouroughly. Discard the stems. Use a salad spinner or papertowel to remove as much moisture from the leaves as possible. Spread the leaves evenly on a sheet pan (or two if necessary). Try to not let any leaves lay on top of other leaves, this will allow for optimum crispiness. Lightly sprinkle olive oil over the leaves and very lightly sprinkle the salt or seasoning of your choice. Bake for 15 minutes, then toss the leaves around a bit and bake for another 15 or until they have reached the desired level of crispness.
- Kale gets very salty, very easily. If you are using a seasoning mix that already has salt in it, I would recommend not using anymore salt. Our favorite seasoning to use is a homemade version of Emeril's Cajun Essense.