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Friday, April 26, 2013

Easy Kale Chips

I know I'm late on the kale train, but I'm trying to eat "in season" more. I found some gorgeous curly kale Saturday at our Cobblestone Famers Market, which is an all-local, sustainable, producers-only market that sets up at Old Salem and downtown on Tuesdays.

My first kale project to get more of this superfood in my diet was these easy kale chips, which were a hit, though I had to have my kids close their eyes while eating the first one. I agree with my 7yo, that it tastes a little like a paper potato chip! 


Note: The thicker Dinosaur kale or other winter kale works best for these. Summer kale grows quickly, and is therefore very thin.


Easy Kale Chips

Ingredients:

  • 1 large head of kale
  • enough EVOO to coat (around 3 tbsp)
  • fine sea salt


Directions:

  • Preheat the oven to 300°. 
  • Cut the spines from the kale leaves, leaving them as large as possible. 
  • Toss leaves in olive oil to coat (a large ziplock bag works great)
  • Loosely lay the leaves on a baking sheet covered in parchment paper.
  • Salt lightly
  • Bake for 20 minutes.
  • Remove with a spatula.

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