Last summer, when a friend of mine came for a visit she brought kale chips to have with her lunch. I had not heard of these and was intrigued. They were crisp and tasty. What a great alternative to potato chips! Since we do not live close to Whole Foods (that’s where these particular ones came from) I was not tempted to pick up these delicious kale chips. So I settled for tortilla chips.
A few weeks ago, I came across this recipe for kale chips and decided to give it a try.
1 Bunch of Kale – remove thick part of stem
1 Tbsp Olive Oil
1 Tbsp Grated Parmesan Cheese
1/4 to 1/2 tsp Salt
Preheat oven to 350 degrees.
Wash and dry kale. Place kale into a gallon-sized plastic bag. Add oil, cheese and salt to kale. Close the bag and shake/massage kale until coated with oil and cheese. On a parchment lined baking sheet, spread kale in a single layer with no pieces overlapping. Bake 10-15 minutes until edges are brown. Let cool and serve immediately.
The first time I made these I stored them in a plastic container and put the lid on them. By the next morning they were soggy – still delicious, but not crispy. I made another batch and just left them in a bowl on the counter and they were still crispy in the morning. I’ve heard that dehydrating them rather than baking them helps to keep them crispier longer as well as keep all the yummy nutritious stuff intact.
Experiment with seasonings that appeal to you. We’ve tried oregano, but the overall taste was missing something, I think it needed garlic or cheese as they were on the dry side. I’m not going to give up on trying new flavors as we really enjoyed the first recipe, plus they are a much better alternative to chips!