“These aren’t chips!” you potato lovers might cry. Well no, I guess you’re right. They’re not. These are crispy baked kale leaves, seasoned with kosher salt & EVOO! Just as tasty but without all the calories of potato chips (:
If you guys don’t know what kale is, it’s basically a type of cabbage that is highly nutritious and has antioxidant properties. According to Wiki, it’s pumped full of beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and calcium! Plus, did you know that kale comes form the same family as broccoli and Chinese broccoli (kai-lan)?
Anyways, this recipe allows room for flexibility depending on whether you want to season it differently or bake it longer for more crispiness, etc. Give it a try if you’re curious and getting mighty sick of munching on Lay’s all day. I guarantee that even if you don’t like these chips, you’ll still be amazed by how crispy this one leafy vegetable can become.
Baked Kale Chips
from allrecipes.com
Servings: 6
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
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