I recently ended up with an excess of kale on my hands. Never one to waste food, I threw it into soups, omelets and anything else I could think of. But still, the bunch of kale remained. Almost out of ideas and determined to finish this sucker off, it dawned on me - kale chips.
I've made bomb-ass sweet potato chips before, so figured I should give the lighter, leafy green chips a shot. I started with olive oil and sea salt...and then the experimenting began; sesame garlic, red pepper parmesan, chili lime. There are millions of combinations you can make - all you need is a dream. My chips were equally delicious, making them the perfect light and healthy snack.
Here's how to make them:
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Preheat oven to 300 degrees.
Rinse and dry kale, removing stems and center ribs. *Make sure kale is dry to ensure it crisps.
Cut or tear into large pieces and toss lightly with about 1 tbsp olive oil.
Arrange in a single layer on nonstick baking sheet. Sprinkle with sea salt and desired seasonings.
Bake for 20 minutes or until crisp, turning leaves halfway through cooking. Let cool and start snacking. Enjoy!