It’s been awhile since I’ve made kale chips and honestly I’m not sure why. To me it’s the best way to eat this green. Half the time it’s ridiculously bitter and if you don’t cook it down for awhile your meal is ruined.
Kale is loaded with nutrients such as vitamin c, protein, vitamin A, iron, potassium, calcium and much more! Kale is one super food (just like broccoli) that is heart healthy and works to fight off cancer, cataracts and other disease. It is also said that because of its calcium content kale helps fight arthritis! Believe it or not kale has 6 gr. of protein per every 100 gram!
- Olive Oil
- Lemon Juice
- Whatever other seasons you’re interested in
I made three batches… olive oil & salt; olive oil, salt and pepper; olive oil, lemon juice, salt and pepper.
My favorite were just the plain olive oil and salt. Of course make sure you use a good quality sea salt for a nice flavor.
- Remove center stem. I don’t waste my time with a nice but pull it off into pieces ready for chips. Don’t make them too small as they shrink up.
- Wash and dry thoroughly. This is the most important step, do not use wet kale!!!!!
- Place dried kale in a large bowl and add a small amount of oil (I used about 3 T oil for all three batches) and whatever other seasonings your using. If you use lemon juice add the same amount as the oil.
- Massage the olive oil into the leaves so all the crevices are well coated.
- Using a large cookie sheet topped with parchment paper, make a single layer with the kale. No overlapping!
- Bake at 350° for 10-15 minutes. I think 12 minutes is the mark! Once the kale starts to brown it gets bitter so you want it to be just cooked to a crisp. 12 minutes!!
- Cool briefly and eat. Store in an air tight container.