CTG Article Resources
by Trisha Shirey
These have been a big hit with my friends and family. Even children will love the crisp texture and enjoy eating kale this way. They are a great make ahead party food.
I use curly kale or dinosaur kale for this recipe. You can mix kale varieties also.
Wash and dry one bunch of kale well. I use a salad spinner to get the leaves really dry. This will ensure that the chips will get crisp without burning.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Remove large stems from kale and cut leaves into large pieces.
Toss the leaves with 1 teaspoon of sea salt and 1 tablespoon of extra virgin olive oil. Rub the oil and salt well into the leaves. Spread on the parchment paper in a single layer. Bake for 12 to 18 minutes, stirring with tongs several times during baking. Chips should be crisp and not too brown.
Turn off the oven and let chips cool in the oven to make them crisper. Store leftover chips (If there are any!) in a tightly covered container for several days.
Omit salt and use 1 teaspoon tamari sauce. Add 2 teaspoons fresh lemon juice, 1 teaspoon of agave nectar or honey and mix well before cooking.
Sprinkle cooked chips with nutritional yeast, curry powder, chili powder.
Kale chips are good sprinkled on soups or salads or just eaten as they are.
Kale chips may be made in a dehydrator without seasoning and stored for use in soups or casseroles.
The same seasonings may be used on kale chips and dried in a dehydrator at 145 degrees for one hour and then 115 degrees for four hours or until completely dried.
Article Type: Recipe