Kale chips are crispy and salty making them perfect paired with a sandwich or as a crunchy snack for movie watching and they contain many health benefits. I have to admit that they don’t look that appealing so you have to get past their appearance and go for a taste. You know the saying, don’t judge a book by it’s cover!
Kale Chips
- 1 bunch kale
- non stick olive oil spray
- salt
- garlic powder
- Parmesan cheese if desired
Preheat oven to 375 degrees
Rinse the kale in cool water.
Tear leaves off the stems into chip size pieces. Discard stems.
Place torn kale in a salad spinner to get rid of the excess water or lay out on a kitchen towel and let it dry completely.
For easy clean up line baking sheets with foil, sprayed with non stick spray. Lay out kale in a single layer and spray with Olive oil spray, sprinkle lightly with coarse salt. You can get creative here and also use, garlic powder, fresh ground black pepper and a little fresh Parmesan cheese if you desire.
Bake for 15 -25 minutes. Now the baking time really varies depending on how much moisture is in or on the kale. This batch had to bake for almost 25 minutes. Check it at 15 minutes and if not crispy keep in the oven checking every 4-5 minutes until it is the desired crispness.
Some people eat the kale chips dipped in ketchup or doused with hot sauce. I like them just the way they are. I have found that they stay crisp if allowed to sit on the counter uncovered, that is if they last that long!
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