More kale....on Saturday we got another bunch of kale in the veggie box. It was a different variety, though. This kale was a beautiful green and leafy variety called Curly Kale. Curly Kale is more sweet and mild than the Lacinato or Dino Kale that I used in the soup.
Having bumped into my friend while picking up veggies, she shared with me how she made her Kale Chips. We had sampled her kale chips a few weeks ago and they were so tasty that we decided we would give the chips a try. How hard can baking leaves be?
adapted from My Friend, Gay!
1 bunch kale (any variety will work)
1 Tbsp olive oil
Seasoning salt (I used Trader Joe's South African Smoke Seasoning Blend)
Crushed red pepper, if desired.
Rinse and dry the leaves. With a sharp knife remove the stems and center rib of the leaf. You can tear the leaves into pieces (fairly large pieces as it shrinks while baking) or keep them whole. I left the leaves whole.
Toss the leaves with the olive oil and place on a baking sheet. Sprinkle sea salt over the leaves.
Bake for 20 minutes. You want the leaves to crisp up but not burn!
Remove the baking sheets from the oven and sprinkle with your choice of seasoning or crushed red pepper. Cool.
Note: My friend tells me that you can bake the chips at 250° F. or at 300° F. just keep an eye on them. The baking time will vary by variety.
That was simple...and we had a nice healthy snack!
I am sharing today at Foodie Friday and at Full Plate Thursday.