Kale Chips are a funny thing. Somehow baking the kale removes the bitter taste and brings out a nutty flavor. True, these don't taste like potato chips. But they can satisfy your craving for something salty and crunchy. Over the summer it seems that many a blogger was making these, and there is no shortage of variations of this recipe on the internet. This is how we have come to make them.
Enjoy!
Kale Chips
1 T olive oil
Sea salt
Preheat oven to 350 degrees.
Remove the kale leaf from the stems, and tear into bite sized pieces. Wash a dry the kale (use a salad spinner or roll the kale in a clean kitchen towel to remove all water droplets). Add kale to a large bowl and top with olive oil; toss to coat.
Place kale in one layer on a parchment lined cookie sheet, and sprinkle with sea salt, to taste.
Bake about 10 minutes, until the edges are browned (don’t let them burn, keep a close eye on them).
Feel free to experiment with some spices too. Garlic powder, cumin or pepper might be nice. Also, some people swear by adding an acid like lemon juice or apple cider vinegar to the chips after coating them in oil.
Serves 4.
