Being on a diet is no fun. The thing I miss most are salty potato chips. When I saw several blogs about kale chips I wanted to try making it and see if it could be a good replacement snack that was healthy.
This is curly kale a kind of cabbage. We don’t have kale in the Philippines. I wish we did. Kale is very, very nutritious with all kinds of vitamins and anti-oxidants.
The result was beyond my expectations. The kale lost it’s bitter taste and it was light and crisp and if I closed my eyes it was like eating potato chips again. It’s easy to eat half in one seating. Even my 10 yr. old niece Erin loved it so much she requested to bring some for her lunch the next day.
My only boo boo was storing the baked chips in large ziploc bags. Don’t ever do this because the next day the crispy kale was limp and soggy. A quick run in the toaster oven made it crispy again.
Seasoning variations that would taste great too:
Parmesan cheese and garlic powder
balsamic vinegar and sea salt
lemon pepper and salt
Crispy Baked Kale Chips
1 bunch kale (Curly, Lacinato, Dinosaur or Tuscan Kale)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Wash and dry the kale. Cut the leaves from the tough center ribs. Cut into large pieces and place in a bowl. Toss with olive oil and sprinkle with salt. Arrange the leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool. Serve immediately.