If you’re looking for a tasty way to incorporate a healthy snack into your daily routine, try making my Baked Kale Chips! It’s hard to believe something so tasty can also be good for you, but it’s true since kale is often touted as a “super food”.
The preparation method is very simple, and it takes almost no time to make a huge batch of “chips”. And when you’re finished, just let the kale chips cool completely before storing in a tightly sealed zip locked plastic bag. (They’ll stay fresh and crispy for quite a long time.)
You’ll only need three ingredients to make this snack!
- 1 bag of fresh kale leaves
- Some Extra Virgin Olive Oil Cooking Spray
- Some Lawry’s Seasoned Salt
Simply tear out the tough center “stem” from the leaves a bag of fresh kale and tear the leaves into potato chip sized pieces. If the kale is pre-washed, you’re ready to go. If not, you’ll need to rinse and dry the leaves completely. (If the kale is wet when you put it in the oven it will steam instead of turning into Baked Kale Chips.)
First…Arrange the clean kale leaves in a single layer on a parchment-covered cookie sheet. Lightly spray the leaves with Extra Virgin Olive Oil and “fluff” them to distribute the olive oil spray evenly. (The olive oil is what allows the salt to stick to each leaf, creating a potato chip saltiness.)
Next, sprinkle the leaves with the Lawry’s Seasoned Salt and “fluff” again to distribute the salt evenly.
Place in a 375 degree oven for about 10-15 minutes.
Bake until the leaves are bright green and crispy to the touch and BEFORE the leaves turn brown. Don’t overbake them! Watch closely so the leaves don’t turn brown or they will become bitter! (Use your own judgement on the baking process, since the size of the leaves and the freshness of the kale will determine how long this will take.)
When the leaves are bright green and crispy, remove from the oven and allow to cool.
Then do what I do…
Pour yourself a nice glass of Cabernet…and enjoy your afternoon snack! (I know I did!)
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