Jessie Alice Smith
Light & Crispy Kale Chips
You couldn't find a heartier, healthier, and more versatile leafy vegetable in your garden. Be sure to use it to its full potential!
For some reason, kale has a bad rap for being, "rabbit food", "hipster", or "YUCK". These labels couldn't be more wrong! Kale is a fantastic addition to soups, pastas, eggs, or even as chips. We will be focusing on the chips.
Kale chips are amazingly crispy, light, airy, and salty.
Also, growing kale could not be easier. It is one of the heartiest, most beautiful and high-yielding vegetables you can grow in your garden. I prefer growing flat leaf kale to curly leaf kale because it attracts fewer aphids.
Let's prove those kale-haters wrong!
6 c fresh kale
2 tbs olive oil or avocado oil (I prefer avocado oil)
1 tsp apple cider vinegar
1/2 tsp sea salt (heaping)
1/4 tsp black pepper
Preheat oven to 400°.
Rinse, shake dry, de-spine, and chop kale into bite-sized pieces. Cutting the spine out is important because once it bakes it is very chewy and bitter.
Put all the leaves in a large bowl and pour over all of the ingredients.
Mix or toss until the leaves are all nicely coated.
Evenly place all of the leaves onto cookie sheets and bake.
Bake for 7-8 minutes.
Remove, let cool slightly and enjoy immediately. (They are still tasty on the 2nd day but have a nicer texture when eaten same day)