Have you ever tried kale chips before? I’ve been hearing about kale chips and how they are all the rage when it comes to healthy snacking but I had pretty skeptical for a while. I just couldn’t see how kale chips could somehow substitute for my favourite unhealthy snack and guilty pleasure, potato chips. All I can say is that I’m so happy I finally gave these a chance.
The key to kale chips is to only use the leafy parts of the kale, and not the stems which are too tough. Also if you are washing your kale right before baking, make sure to dry them really well before seasoning or else they will not crisp up as nicely in the oven. I salted mine and tossed the leafs with some garlic and olive oil, and oh man. These kale chips are so light and delicate with fabulous crunch. They literally melt and crunch in your mouth (is that possible? Well it is now).
These are super easy to make if a salty craving strikes, and store fairly well in an air-tight container. To be honest, mine only lasted a day, so I’m not sure how long they can store for. Make sure to check regularly while these are in the oven, because burned kale is not very fun! My only other suggestion to you is try to avoid eating these in public, and make sure to check your teeth before you smile
3 to 4 cups kale leaves, cut into pieces with stems removed and discarded
1 tablespoon extra virgin olive oil
1 clove of fresh garlic, minced
2 tsp. grated Parmesan cheese or nutritional yeast
Salt and pepper to taste
Preheat oven to 400°F. Line a baking sheet with aluminum foil; set aside.
In a small bowl, combine the olive oil and garlic. Spread kale in an even layer on prepared baking sheet. Drizzle with the olive oil mixture and toss to coat. Sprinkle with the Parmesan cheese and the salt and pepper.
Bake for 11 to 15 minutes, or until kale is crunchy and has a slightly charred appearance, tossing once halfway through baking. Remove from oven and enjoy!
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