Kale chips are a hot snack these days. They're also expensive when you buy that at the store. But they're so easy to make at home. Oven-roasted kale becomes crispy and satisfies a yen for something crunchy that’s better for you than potato chips. It’s also a tasty way to win over kale naysayers. Serve these kale chips as a snack, or use them as a garnish, as we do with our Colcannon Soup. Any variety of kale is fine, but choose organic, since kale is on the Environmental Working Group’s Dirty Dozen list of produce most likely to be contaminated with pesticides. You can change the flavor by using a different oil (sesame oil will take it in an Asian direction) or adding different spices.
Ingredients
- 1 bunch kale, zipped, rinsed and spun thoroughly dry in a salad spinner (about 12 ounces)
- 1-1/2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400℉.
- Tear kale into bite-sized pieces, and toss to coat with oil in a large bowl. Spread kale on a rimmed baking sheet, and bake for 15-20 minutes, or until kale is crispy, stirring every 5 minutes. Toss with salt and pepper, and serve.
Makes about 2 cups.
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