Have you jumped aboard the kale craze? There’s good reason to. Kale is loaded with anti-oxidants that help combat disease and its a powerhouse of vitamins and minerals, like vitamin C, calcium and iron (to name just a few!). Making kale chips is easy and we can pretty much guarantee that if the kale craze hasn’t hit your house, that these will do the trick.
KALE CHIPS
INGREDIENTS
1 bunch lacinato or red Russian kale, rinsed and dried
olive oil
sea salt
PREPARATION:
1. Heat oven to 350-375°F, depending on your oven. The kale chips burn quickly, so keep the temperature on the lower end if your oven tends to get hot or have hot spots.
2. Clean kale and remove the thick stem by folding each leaf in half lengthwise and cutting it away. Make sure kale is quite dry.
3. Pour a little olive oil into a dipping bowl. Dip your fingers in the olive oil and rub over each kale leaf, front and back.
4. Arrange kale on several baking sheets making sure not to crowd the leaves. Sprinkle sea salt over the top. You can also spice it up by sprinkling smoked paprika, cumin, or curry on before baking.
5. Bake for 5-7 minutes, keeping an eye on the chips to make sure they don’t burn. Turn the chips over and then bake for another 2-3 minutes more. You may need more or less time depending on your oven. The chips are ready when they are bright green ; discard any brown ones as they are burnt and quite bitter.
Thanks to Julia Sarver who contributed the recipe to Replenish PDX for the program.
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