Saturday, October 30, 2010

Baked Kale Chips

Ok, I know these don't sound delicious.  Or kid-friendly.  But, why would I post it if they weren't?  I promise that if you eat these when they're still warm they are delicious.  And easy.  And kid-friendly.  I found this recipe in Kiwi magazine and tried it out multiple times this summer.  Big hit!  It's become my summer addiction once the kale is ready in the garden...yum!

Here's what you need:

Fresh kale stalks
Extra virgin olive oil
Sea salt or kosher salt
Preheat your oven to 350 degrees F.

Take out a cookie sheet with a lip around the edge.  Tear off the kale leaves from the stalk and spread them out on the cookie sheet.  Sprinkle with a little olive oil and use some tongs to turn them over, making sure both sides are coated.  I find it best to err on the side of not enough oil and then add a bit more rather than having too much on the pan.  Sprinkle kosher salt over the top.

Bake for 10-15 minutes until the leaves are crisp.  (Ok, the smell isn't amazing, but you have to trust me here!)

Enjoy still warm for the best results.

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