Baked Kale Chips

My wife and I were in Whole Foods the other day and saw packaged raw kale chips for sale. They were a bit pricey and some of the ingredients didn't jive with my current allergy detox, so Kara thought she'd try her hand at making her own. As it turns out, they're really simple to make and taste a lot like potato chips, but without that pesky potato. Yeah, they look like dry leaves in the picture, but they're tasty dry leaves.

Baked Kale Chips
1 bunch of organic lacinato kale
1 tbsp organic virgin coconut oil
3 pinches of sea salt

Heat the oven to 300 degrees. Rinse and dry the kale. Remove the kale from the stem and thoroughly dry the leaves once more. You want it bone dry, or the leaves will be mushy instead of crisp when they bake. If you have a salad spinner (which we don't) it would be optimal, but otherwise you can slave away with paper towels like Kara did.

Tear the leaves up by hand into chip size pieces (however big or small you like). Place the torn up kale into a bowl, drizzle the coconut oil and mix by hand. Sprinkle the salt and mix by hand again.

Cover a baking sheet with aluminum foil and lay the chips down in a single layer. You may need two baking sheets for this. Bake at 300 degrees for 20 minutes or until the chips are crispy.

When the chips are done they're very brittle but really do taste like potato chips. If they're not salty enough for your liking, just add more. Since this was a first run for us, we made them simple, but you could get pretty creative with these and really spice them up. I think garlic and black pepper or Old Bay seasoning would be good for next time.

***UPDATE*** Enjoy these right away as they don't stay crispy for long. They'll still taste fine but they'll get soft and soggy after a few days.

1 comment:

  1. I had the same problem with them getting soggy if I tried to store them, but tried storing them in a paper bag and it helped a lot! The paper seems to absorb the oil so they don't sit in it. :)


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