Curious. That sums up my virgin kale attempt.
Many of you know how good baked kale chips are. Well, I had never heard of them until I started seeing them on other blogs.
I wondered how you bake this sort of edible plant in to a tasty treat that is just as good as salty potato chips.
Well mission accomplished! Something just as good as those pesky tempting chips in a bag and much healthier for you.
Kale is a form of cabbage. Kale has more nutritional value for fewer calories than almost any other food.
A guilt-less chip. There is such a thing! And now you know about it too 🙂
I used this Matt’s Mix seasoning that I picked up in Michigan at at Farmer’s Market. It included kosher salt, garlic, herbs and spices. And I used some seasoned pepper.
Drizzle on a little olive oil and toss the kale to coat.
Kale all drizzled up with olive oil and seasonings, ready to go in to the oven~
Baked Kale Chips
- 1 bunch of fresh kale
- 1 Tbsp. olive oil
- 1 tsp. garlic salt
- 1/2 tsp. black pepper
Preheat oven to 400 degrees. Place fresh and washed kale in a large bowl. Make sure you tear or cut it into smaller pieces (such as 3×3 inch). Add oil and seasoning to bowl and toss to coat the kale thoroughly. Spread out on to baking sheets in 1 layer. The kale will shrink when cooked. Bake at 400 degrees for 9 minutes. Allow to cool for a few minutes and then dig in!
A big secret to getting kale super crispy is to make sure it is dry. You may use a salad spinner or lay it out on paper towel for an hour or so.
The kale shrinks during baking. Hmm, what a concept, get hot and shrink. If only that worked for humans.
Crispy and crunchy edible plant goodness! I mean, I never thought I would be eating something like this, but it is really very good!
Thin, light and crispy “chips” and are practically guiltless!
A low calorie and nutritious snack. Just like potato chips. You can’t stop at just eating one!
Did you know what kale was before entering the blogosphere?
Have you ever made your own kale chips? If so, please share your recipe with me!