Kale, kale, kale - so good and so good for you! Kale chips are one of the most friendly ways to get this nutritious vegetable into you, and one of the quickest! If you haven't had kale chips before, you don't know what you are missing...just warning you, you'll spend the time to bake these beauties up, and they'll be gone in a second! You can use an airtight container to store them for a couple days, but you probably won't need it LOL
1 Large Head of Organic Kale (there are different kinds of Kale, I use the green curly kind)
1 Tbsp Avocado Oil (this is an approximation, enough oil to coat the kale without excess)
Sea Salt (I use Maldon Salt)
Method
- Pre-heat oven to 350 degrees.
- In the meantime, thoroughly wash the kale leaves, discarding the hard middle stem. Make sure that the leaves are thoroughly dried out, use a salad spinner if you have one to dry them out.
- In a large bowl, using your hands, gently toss the kale leaves with the oil ensuring the entire leaf is coated in oil, but not excessively.
- Place parchment paper on a large baking sheet (not necessary, you can place them right on the sheet itself). In a single layer, spread out the kale leaves, lying them flat. Sprinkle the sea salt evenly over the kale leaves.
- Place the tray in the oven to bake for approximately 10-15 minutes. Check on them to ensure they do not burn. Chips should be crisp with slightly browned edges when they are done.
- Chow down!
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