Today I was craving something crispy and crunchy for a snack, but I didn't want to settle for plain potato chips. I decided to look though my fridge for some inspiration, and realized I still had some organic baby kale. The idea of kale chips came to mind, and because I had never tried them before, I knew I had to have a go at making them. I don't particularly mind the taste or texture of kale, but I'm the only one in my family who likes it, so I knew I had to make them tasty enough for everyone to enjoy. Let's just say, even my grandma who HATES kale said they tasted good!
Here's the recipe:
Preheat the oven to 450.
Start by cutting the stems off of the kale, and rinsing the leaves. Pat them dry thoroughly using paper towels.
In order to keep the chips crunchy you want there to be as little moisture on them as possible (other than the oil which helps to cook them).
Next, combine the seasonings to taste, excluding the sea salt.
Lightly spray the cookie sheet with the cooking spray, and place the kale leaves, as flat as possible, onto the sheet.
Sprinkle with the seasoning mixture, and flip the leaves to season the opposite side. Flip the kale leaves right side up again, and slide the pan into the oven.
*I recommend using the center rack for more even cooking, as the top rack will cook the leaves faster.*
Cooking times may vary depending on the size of the leaves, but since the chips are delicate, it's important to keep a watchful eye as they cook to ensure they don't burn or stay too soft. Since I used baby kale leaves, I only needed to cook them 4-5 minutes, however, the larger the leaf, the more time it will take to cook.
Once the chips are fully crispy, but not burnt, remove the tray from the oven, and sprinkle on some sea salt to taste. Transfer the chips off the tray to quickly cool for a minute, and you're good to go!
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