Kale chips are apparently the rage of the blogosphere these days because I’ve seen lots of people writing about them. I couldn’t resist trying them when I found this beautiful Lacinato Kale at the farmers market. Clean and dry your kale well. If you the leaves are wet when you put them in the oven, they will steam and not get crisp. The chips should be thin and crispy and almost melt in your mouth. Use any seasoning you want to get the taste you desire. I made this batch with a cajun seasoning mix but you could use an italian mix, seasoning salt, or plain kosher salt. I tried these using both olive oil and Pam cooking spray and I prefer the cooking spray. The olive oil made them a little too greasy for my tastes but you can use either. I put the time at 10 to 15 minutes because ovens vary. Check them at 10 minutes to make sure they don’t burn. Scorched kaled isn’t particularly appetizing.
Lacinato Kale Chips
- 1/2 pound fresh kale – I used Lacinato but any variety will work
- olive oil or nonstick cooking spray
- your favorite seasoning
- Preheat oven to 350 degrees Farenheit.
- Wash kale thoroughly and remove tough stems. Dry kale chips completely on paper towels.
- Line baking sheet with foil.
- Toss chips with olive or spray with cooking spray to reduce fat. Lay chips in one layer on baking sheet
- Sprinkle with your favorite season mix or plain salt.
- Bake for 10 to 15 minutes.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)