We were having kale for dinner last night, but we bought a bit too much for just the two of us. So while Mr TBTAM sautéed some up with garlic using his now-famous recipe, I took the rest and made kale chips for snacking. It was all we could do not to eat them all before dinner.
BAKED KALE CHIPS
This recipe is modified from one I found in the Beard Foundation Newsletter.
- Olive oil (1 tbsp per large bunch of kale -you barely need any oil)
- 1 large bunch of kale, rinsed and pat dry, leaves cut away from stalks and torn into large bite size pieces
- Sea salt
Preheat oven to 425 degrees fahrenheit. Put about a tbsp of olive oil in a large bowl, then add kale and rub with the olive oil so that both sides are coated. Season with salt and pepper. Place kale on a baking sheet and bake for 5 minutes or until leaves just start to brown. Turn and bake another 3-5 mins. Be careful, they burn quickly. Remove from oven, let cool and eat. Or store in an airtight container for later snacking.
More Kale Chips from around the Web
- Smitten Kitchen crumbles her homemade kale chips on popcorn.
- Kalyn massages her kale with olive oil in a zip lock bag and adds vinegar.
- Kitchen Treaty has some gorgeous prep pics
- A Cup of Jo makes here with sesame oil, soy and sesame seeds. (I’m totally trying these.)
- David Lebowitz compares kale chips baked at different temps. (He likes them both ways)
- Whole foods recipe uses Parmesan cheese. Another must-try variation.
- Vegans like their kale chips with nutritional yeast, red pepper, walnuts and maple syrup coating.