I’ll admit it, I am a sucker for Potato Chips. I love the salty crunch and it’s pretty much one of the only “party” snacks that I can have that I can have that are gluten free.
And, honestly, the first time I made Kale Chips, I wasn’t exactly in love.
But, eventually my taste buds grew up and now I LOVE these (not as much as potato chips….we all have our weakness J ).
Have you had Kale Chips yet? I’d love to hear your thoughts–love them? Hate them?
What’s Smart & Sexy About Kale Chips?
Kale--Energy producing iron; muscle-building protein and sleep-promoting tryptophan, Kale is an idea food for weight control, energy giving and happy mood producing!
Baked Kale Chips
One 1/2 pound bunch of Kale
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon black papper
Preheat the oven to 350°.
Rinse the kale under cold running water and pat dry with paper towels. Use a salad spinner to release any remaining water or pat dry with additional towels. They will crisp up better if they are dry.
Remove the leaves from the steams and then roughly chop the kale leaves into bite sized pieces.
In a large bowl, toss the kale leaves with the extra virgin olive oil, sea salt and pepper.
Arrange the leaves onto baking sheets so they are spread out. Bake approximately 10 minutes, until the edges are brown but not burnt.