Kale chips are super easy and so yummy! My husband is a huge fan! I don't make them often enough (according to him) and there are never left overs. I bought some beautiful kale at the farmer's market and made some chips to snack on while the chicken soup was cooking.
I'm sure there are many ways to make kale chips but what I do is...
- Wash the kale leaves and pat dry with a paper towel.
- Holding the stem, tear the leaves off and then proceed to tear into large bite size pieces (maybe about a 3" square or so-they do shrivel in the oven).
- Lay on a parchment lined cookie sheet.
- Drizzle with a little olive oil and sprinkle with a very small amount of salt and however much pepper you like.
- Roast at 400 for about 5-10 minutes, flipping with tongs every few minutes. Sometimes 10 minutes is perfect, sometimes it's too long. You want them to be crispy, just past the point of being a soft leaf. If you let them get too crispy, they'll taste fine but they'll crumble when you eat them. They're already messy at is it.
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