How To Make Crispy Kale Chips Recipe
Now that our summer gardens are producing there is no better time to share a quick easy recipe for all those folks out there with too much Kale on their hands. Not that there is any such thing as too much Kale! I’ve tried tons of recipes from online and have had varying results, some were too soggy and others were too bland. This is what we found is the best for our family. Hope you enjoy them!
How To Make Crispy Kale Chips Recipe
A healthy summer snack, baked crispy kale chips!
Ingredients
- 1 head of kale
- 3 T. olive oil
- Cayenne Pepper
- Sea Salt
Instructions
- Wash and dry kale thoroughly.
- I usually pat with paper towels and put in the sun (on a nice hot Florida day) for a few hours after I remove the leaves from the rib. Hold the end of the stem and grab the leaf at the base of the stem while gently pulling and stripping the leaf from the stem.
- Pre-heat oven to 300 degrees.
- Once completely dry (this is VERY important) rip leaves up into small pieces (the size of a chip).
- Put leaves into roasting pan and drizzle with olive oil, add cayenne pepper and sea salt to taste.
- Put leaves on cookie sheet or roasting pan in SINGLE LAYER to ensure all are cooked evenly.
- Place in oven for roughly 30 minutes checking every 5 minutes until done. Depending on how many you are making this can sometimes take up to 40+ minutes but beware – they burn quickly.
- Test for crispiness and remove from oven.
- Enjoy!
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I will definitely have to try that. I made kale and white northern beans but it is too soggy for me. This sounds better.