Rough Recipe: (From Kath Eats)
- Preheat oven to about 375*
- Use about 1 salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
- Drizzle with about 2 tsp of olive oil
- Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
- Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
Picture below was one I took after they were done. Brown on the edges, and nice and crispy! (Actually I think mine could have stayed in the oven an extra minute, maybe two but the first time I made them I burnt them so I was a little overcautious this time.)
Here's the video from Kath Eats' website about how to make Kale Chips.
According to Wikipedia, "kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is considered to be anti-inflammatory. Kale is also very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium."
If you try it or have tried it before, let me know! Enjoy! :)







