Day 307 – Kale Chips

{3 Comments}

Kale is so hot right now. It’s one of those super foods that everyone is talking about. I could never eat it raw, but I thought these chips would be worth a try.

Directions:

1. Preheat oven to about 375 degrees. I’m not sure what about 375 degrees is, so I just went with 375 degrees.

2. Use about 1 salad spinner’s worth of kale. Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.

3. Drizzle with about 2 tsp of olive oil.

4. Sprinkle with Parmesan, Asiago or your seasonings of choice. I used Mrs. Dash. Add a sprinkle of kosher salt.

5. Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

I checked on my kale chips after 10 minutes in the oven. This is what I found:

I have no idea what I did wrong, but they burnt to a crisp. I suggest keeping a close eye on these if you decide to make them. I’m sure I’ll give them another shot at some point because my husband really wants to try them. Let’s hope I have better luck next time. I’ll be sure to post an update if I do.

Source:
Kath Eats Real Food

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3 Comments… Share your views

  1. check them sooner, and flip them halfway!

  2. Here’s how I do it. First put down a sheet of foil. Spray the foil with Pam olive oil. Put the kale pieces on and spray them again (instead of drizzling with olive oil, it coats them more evenly). The 375 degrees should be fine but I get really paranoid at about 8 minutes and keep checking them. But I’ve found that since I started the foil and the spray I haven’t burnt as many. My favorite way to season them is by sprinkling them with a little bit of vinegar and then kosher salt before baking.

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