Kale Chips

Updated: Sep 24, 2018

Okay, so I tried this expecting it to be okay.  Instead it’s more like HOLY SMOKES!  Simple, crunchy salty goodness that’s actually good for you.  I did 2 big bunches and the kids devoured them.  One cookie sheet full fell prey to 4 teenage boys in seconds and my daughter who is a sugar junky has declared them her new favorite snack!

Holding the Kale stalk, pull off the leaves into what is larger than standard potato chip.  Clean the leaves well, I rinsed mine in a mild vinegar water and then rinsed again under fresh water.  Spin in a salad spinner and then dry them a bit.  You need them VERY dry, mine weren’t near dry enough!  I’m considering next time putting them in a clean pillow case in a cool dryer!  Put them all in a big bowl, drizzle with olive oil and toss to coat. (Maybe 1 Tbsp for 2 big bunches of Kale leaves).  Lay out on a cookie sheet (2 bunches was 3 cookie sheets for me) and give a very light dusting of your favorite Epicure sea salt.  My first were too salty, so the next time I paid attention and it was two grinds per cookie sheet.   Bake in 350 oven for 10-12 mins (I needed 20 since they weren’t dry enough) and when they turn darker and crunchy they are ready to devour!



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DANA KAYAL    |    SPICELADY@DANAKAYAL.COM    |    250-681-3262   |    KELOWNA, BC     |    NORTH AMERICA