Kale Chips

28 03 2012

Baked kale chips

The secret to kale chips (or any other veggie chip): low and slow.

Keep you oven temperature low (right around 200) and take your time.  You are essentially dehydrating your chips (versus traditional quick, high-temperature deep-frying).  This allows the omission of oil and lets you fully enjoy the natural flavor of the kale.

Best done while mult-tasking around the house.  It’s a nice treat to have kale chips after the laundry is folded and the email inbox is cleared.


Kale Chips

1 bunch kale (nothing fancy, just regular kale works best)

Salt and pepper

Preheat oven to 200.  Strip kale from stems.  Tear leaves into large pieces.  Toss with salt and pepper.  Spread onto baking sheet, in a single layer.  Bake for about an hour, mixing around every 15-20 minutes, until dried and crispy.  Store in a big bowl on the kitchen table.

Flavor variations:  Toss with soy sauce, red chili sauce (like siracaha), lemon juice, or orange juice before baking.




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