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KALE CHIPS Hey, don't knock it till you try it. Kale chips are super crunchy and full of flavor. This recipe is a slight variation of the one in Tocsa Reno's Eat Clean Cookbook, a book I just can’t live without.
Ingredients · 1 bunch of Organic Green Kale · 2 tbsp Extra Virgin Olive Oil · 1 tsp Sea Salt · 1 tbsp of your favorite ground herbs o poultry seasoning works very nicely, but if yours contains salt be sure to omit the tsp of salt in this recipe · 2 tsp Pepper, Black (optional) Directions 1. Wash and pat the Kale dry 2. Preheat your oven to 275°F and line a large baking sheet with parchment 3. Mix oil and seasoning in a large bowl and ... 1. add the kale and toss with your hands to coat the kale with the seasoned oil, or ... 2. rub your hands and fingers with the seasoned oil and then rub the oil onto the kale with your hands and fingers 4. Lay the kale in a single layer on a baking sheet and bake up to 40 min (at high altitude you might need the whole 40 min) 5. Be sure to keep an eye on the Kale, especially after the first 15 min, to be sure the Kale doesn't char. 6. Gently lift an edge of kale to check for level of crispiness. I like mine crispy all the way to the stem. 7. Remove from the oven and let cool for a few minutes, then enjoy! 8. Store cooled Kale Chips in an airtight container that is large enough for the chips to lay flat. blog comments powered by Disqus
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