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I first tried kale chips from a health food store, where the shop keeper was mentioning to another customer about how easy these were to make (and at a fraction of the cost of ready-made chips) I was with a friend who was determined to try them anyway, and I must say the store-bouught ones were so covered with gunk, that they were pretty much inedible. So of course I had to try to make them myself. These are so light and delicately crisp, a super-healthy replacement for anyone who loves crunchy snacks (like I do!) They don't last for long in our household. And while it's so easy to make and we could prepare a whole bunch of kale, I only have two trays and two oven racks , so it is a little time-consuming to make a larger batch with the short baking time and attention that they need to avoid burning.   

 

1/2 bunch of lacitino kale

1 tsp olive oil

1/8 tsp of sea salt

 

  • Preheat oven to 300°F (150°C).

  • Wash and dry the leaves. Make sure they are thoroughly dry (that's the key to crispiness!) Tear leaves off from the center rib, and tear into 3" pieces &-8cm) pieces.

  • Put the pieces in a large bowl, pour in olive oil and sea salt. Using your fingertips, toss and coat each leaf (all the nooks and crannies) evenly.

  • Place on baking trays lined with parchment paper, without letting any pieces touch each other.

  • Bake for 10-13 minutes, until lightly crisp. Rotate the baking trays after 5 minutes (top to bottom, front to back). Keep an eye on them for the last few minutes, and take out the pieces that have turned crisp. If the leaves turn brown, it can be very bitter, so keep checking them! Serve immediately or let cool completely and store in an airtight (if you have any left!) for up 1 day.

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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