Super Crispy Kale Chips
I’ve never been much of a heath food person, but these kale chips would definitely convert a lot of people. Kale is considered to be one of the best ‘superfoods’ out there. It contains many important nutrients and anti-cancer chemicals, plus it tastes great (though the rest of my family wouldn’t really agree). I first saw a recipe for kale chips on the local blog Small Girl Big Plate and instantly thought it was a great idea. I looked around and found many other recipes, and I was able to determine the best way to make my chips. They turned out super crispy and are sure to satisfy the occasional chip craving (though they do taste healthy). Try them out and you won’t be disappointed!
Here’s what you’re going to need:
Baked Kale Chips (super simple):
- 1 bunch of kale (I used curly kale, but I’ve heard that other varieties work too)
- 1 tbsp. extra virgin olive oil
1. Preheat your oven to 300°F. Tear the kale leaves off of the centre ribs into chip-sized pieces. Wash the kale well with water (kale is good at trapping dirt and bugs) and dry thoroughly using a salad spinner or paper towels, etc.
2. Put the kale in a large mixing bowl and drizzle with the olive oil. Mix it well with your hands and ‘massage’ the oil into the kale leaves. If you choose, you can also add some spices to up the flavour (paprika and curry powder would work well).
3. Line 2 large baking sheets with parchment paper. Spread the kale out on the baking sheets in a single layer.
4. Bake the kale for about 20 minutes, turning halfway through (they shouldn’t brown at all, but should be quite crispy). Sprinkle with salt and allow to cool slightly before munching.
–Major crunch factor