Kale Chips
If you have an over abundance of kale in your garden, a great way to use them up is to make some yummy kale chips.
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Wash and dry leaves
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Massage each leaf with oil, I use olive oil. I’ve also used oil oil infused with garlic and chilli peppers.
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Cut with a knife or tear the leaf into large pieces. I don’t add the stem or the thick centre. (I like to tear large pieces of leaf from the stem).
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Spread a SINGLE LAYER on a large cookie sheet lined with parchment paper. (this is key) if you stack the kale on top of each other the chips will be limp and not crispy.
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Sprinkle whatever seasoning you like. I like to use salt.
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Bake at 300 oven for 10 to 20 minutes, until they are shriveled up and crispy. Low heat is key.
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1/2 way through the baking rotate the pan. NO NEED TO FLIP THE CHIPS
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Remove from oven and let it sit for 3 minutes before touching them….. I know it’s hard not to sample right away.
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I leave my chips in a large steel bowl with Aluminum foil over it. If the chips get soggy afterwards (like days later) due to high humidity, I just pop them into the oven again for a few minutes and they crisp up again very nicely.
