I had read a lot about kale and it's versatility in Real Simple magazine, and I've seen buzz about it on food blogs as well. There are so many different uses and recipes for kale, so I decided I'd buy some and give it a try. A lot of times it is used in soups or pastas, but you can also make crunchy "chips" by baking it - which is a nice, healthier alternative to potato chips. It had good flavor...but it was a little weird to be munching on thin, airy, crispy, lettuce-like "chips", but if you don't mind the different texture - I would recommend trying these! We had them with tacos....but they'd be good with burgers, chicken sandwiches, or really as any side dish to a meal.
- about one bunch of kale, rinsed and dried
- Olive oil
- Salt, to taste
- about 1 tablespoon of chili flakes (or to taste)
- sprinkling of paprika or cayenne pepper power (optional)
- Preheat oven to 350 degrees.
- Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces.
- Place kale chips in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt and chili flakes.
- Put the kale pieces in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
- Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, you can gently toss them in the sheet pan for more even baking. They will burn easy, be aware of how they are baking.
- For more smoky or spicy flavor, lightly dust the kale chips with paprika or cayenne pepper power.
Source: White on Rice Couple