A very addictive low calorie, super nutritious snack that has a strong flavour and aroma similar to the roasted seaweed snacks.
Baked Kale Chips
Ingredients Makes: 35 to 40 chips
approx. 35 to 40 kale leaves, cleaned with thick stems removed
1 Tbsp extra-virgin olive oil
1/4 tsp sea salt
Preheat oven to 325 degrees F (175 degreed C). Raise oven shelf to center of oven or higher to prevent burning the leaves.
Rinse kale and cut away any thick stems and then towel or air dry. Tear any large pieces of kale into 2 to 3” square pieces. Place kale into a large bowl with a sealable lid and drizzle olive oil over it, followed by a sprinkling of the sea salt. Seal the bowl and gently toss the kale to coat. Make sure both sides of the kale are evenly covered with the olive oil and sea salt by rubbing the mixture on any bare leaves by hand. (Do not add any more oil or salt otherwise the leaves will be too oily and salty.)
Spread leaves out on baking trays, making sure the edges of the leaves do not touch each other. Place curly side of kale leaves downward so that there is airflow and leaves can evenly bake.
Place trays in oven and bake until the leaves are crispy but not burnt, 10 to 12 minutes. When ready, remove baked kale from oven and carefully remove from trays unto a surface where they can cool. When chips are fully cooled they can be stored in a sealable container to keep fresh.
Recipe shared by: J. Marshall
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