Ingredients
- 1 bunch kale
- 1-2 TBSP Extra Virgin Olive Oil
- Salt/Pepper to taste
- Herbs-spices(see below for variations)
Details
Servings 2
Preparation time 15mins
Adapted from everydayfoodblog.marthastewart.com
Preparation
Step 1
Make sure the leaves are perfectly dry if you wash it first. Use a paper towel to get all water off the surface or it will steam not bake and crisp. Tear the leaves of one bunch of curly- of flat-leaf kale into 2-inch pieces removing stems thicker than a toothpick and toss with a tablespoon (or two, depending on how healthy you're trying to be) of extra-virgin olive oil and a teaspoon of coarse salt. Spread the kale out on a large rimmed baking sheet (use two baking sheets, if necessary -- the kale should have enough room to bake in a single layer).
For dry, crisp chips: Bake at 300 degrees for 3o - 35 minutes, stirring halfway through.
For toasted chips with browned edges: Bake at 350 degrees for 12 to 15 minutes, stirring two or three times.
Kale Chips with Kick: Add a teaspoon or two of Sriracha sauce--or cayenne pepper and a drizzle honey to the oil before tossing with kale and baking.
Lemon Zest Kale Chips: Finely grate lemon zest over the kale chips as soon as they come out of the oven.
Soy Sauce-Kale Chips: Replace half the oil with soy sauce, and cut back on salt, for some savory, umami flavor.
Chile-Lime Kale Chips: Mix a bit of chile powder in with the salt, squeeze lime juice over kale chips when they're hot out of the oven.
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