ORGANIC KALE CHIPS
Here’s another incredibly delicious and nutritious snack that is so very easy to make! I’m sure many of you have heard of these or have already tried them…if not, you might be wondering if I’m crazy! Please give these a try, and you’ll see that I haven’t lost my mind (at least not when it comes to yummy snacks)! I am definitely a snacker, as are other members of the family, so I try to keep healthy snacks on hand all of the time. These and the Organic Roasted Chickpeas that I posted a while back are two staples in this house!
Kale is an incredibly nutritious vegetable, and we eat it often in salads, soups, and many other dishes, as well as juicing it frequently. This is one of our favorite ways to use it! The kids LOVE it, and I have to force myself to slow down and leave some for them!
I’ve made these with two varieties of kale, Curly and Winter Red (which I PROUDLY grew in my garden this year!). They were both delicious and had the same flavor, however I will say that the Winter Red seemed a bit easier to work with, simply because all of the pieces seemed to cook more evenly. It is flatter than the curly, and I’m pretty sure that I just didn’t let the curly kale dry well enough after washing. So if you’re using a curly variety, be sure to let the leaves dry thoroughly, so that it can cook evenly.
Here’s what you’ll need:
*A Baking Sheet
*One Bunch of Organic Kale
*Organic Extra Virgin Olive Oil
*Sea Salt, Freshly Ground Pepper, and any other seasoning you’d like to try. I usually go with a little Garlic Powder in addition to the salt and pepper, but you can try anything…Cajun Seasoning, Seasoned Salt, Lemon Pepper, etc.
Preheat the oven to 350 degrees
I lightly grease my baking sheet by rubbing a very small amount of Olive Oil, just to make sure they don’t stick.
Wash and thoroughly dry the kale. Remove the leaves from the stalk and tear into bite size pieces.
Place the pieces on the cookie sheet and spread them out, so that they aren’t piled up. They can be touching, but you don’t want any to be covered by others, so they’ll cook evenly. Drizzle with the Olive Oil, then sprinkle the salt, pepper, and any other seasoning you’ve chosen to taste. Then mix them with your hands to make sure all of the pieces are covered and spread back out evenly.
Bake at 350 degrees for 10-15 minutes. As you know, ovens vary, and this did take me a few attempts to get right. My perfect time is 14 minutes. You can peek in around 10 minutes to see how they are looking, and stir them around a bit, if some look like they aren’t cooking as quickly. With my Winter Red Kale, I actually took them out after 11 minutes and lifted them off the sheet with a spatula, then stuck them back in for the remaining three minutes. It is much flatter, as mentioned before, and I thought it was sticking and possibly burning, because it looked like a sticker on the sheet. It came right up though, and turned out beautifully! If it takes a few tries to get them just right, don’t give up…you’ll have to trust me that they are definitely worth the effort!