Thread: Baked kale chips

I made this a couple weeks ago and was surprised at how good it is. Only warning I have is do not salt it as if it was a potato. I did and it was beyond salty. Oops! Anyhow, the kids even liked it!

Ingredients
1 bunch (about 8 oz) Lacinato kale - see Tips
1.5 to 2 tsp olive oil
Salt, to taste

Tips
1. Kale - I used what is referred to as Lacinato Kale which has large leaves than the other variety. It is also known as Tuscan kale, Italian kale or aptly Dinosaur Kale. If you cannot find this variety, you can also use the curly Kale for this.
Other Seasoning Ideas : Roasted Garlic tastes great along with these. Or toss it with Garlic flavored Olive oil. Truffle Oil would probably give it a great gourmet touch. How about adding comfort to these by way of sprinkling some Parmesan Cheese?
Method




Preheat Oven 300F.Wash the leaves well.
Dry them with paper towels. Or those who have the Salad spinner can use it.
Tear the leaves from the hard stem and hard ribs. You can be meticulous and tear the leaves in uniform pieces or do a rough tear.
Add in oil.
Toss them well until coated. I personally found a little more than 1 tsp of oil perfect. But you can add upto 1 tbsp of oil.
Arrange them on Baking sheets making sure not to overlap.
Bake them for around 15-20 minutes or until crisp. Cool them for few minutes before enjoying these crunchy health bites.