I am often late to participating in the latest foodie fad.
I’ve shared how this year I finally used a pomegranate in cooking. Also this summer was my first foray into using quinoa. My latest exploration that every other food blog on the planet had tried? Kale chips.
They were light and crispy.
I tried both salt, garlic and cayenne as flavoring.
One fourth was salt only, 1/4th was salt and garlic, 1/4th had salt and cayenne and the remaining fourth had it all.
These trays had been picked over somewhat, so don’t compare to the picture above.
A great delivery system for the flavoring. It reminded me a bit of dried seaweed in the texture without the taste of the sea.
Crispy Kale “Chips”
Prep Time: 25 min | Cook Time: 20 min | Makes: 4 servings | Difficulty: Easy
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.