I have to admit, not only had I never heard of kale chips, I’d never eaten kale until Cloris whipped up a batch in our test kitchen a few weeks ago. Now I can’t get enough of the stuff. And better yet, it’s chock full of vitamins and extremely low in calories. I’m hooked on this super food. -- AP
KALE CHIPS
Ingredients:
1 bag of kale
olive oil
salt
Bagged kale will come minus the thick stems and already cut into bite sized pieces. If you buy a head of kale, remove the thick stems and tear the leaves into bite sized pieces.
Wash and dry the kale thoroughly. (Even though bagged vegetables are pre-washed, I always wash them again.)
1 bag of kale
olive oil
salt
Bagged kale will come minus the thick stems and already cut into bite sized pieces. If you buy a head of kale, remove the thick stems and tear the leaves into bite sized pieces.
Wash and dry the kale thoroughly. (Even though bagged vegetables are pre-washed, I always wash them again.)
Line a cookie sheet or jelly roll pan with parchment paper. Spread kale onto parchment. Drizzle with olive oil and sprinkle with salt.
Bake in a pre-heated 350 degree oven for 10 to 15 minutes, turning halfway through, until edges are brown.
Bake in a pre-heated 350 degree oven for 10 to 15 minutes, turning halfway through, until edges are brown.
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