Kale Chips

Let’s face it, kale is not a favorite flavor for most people.  There are a number of ways to get this super nutritious vege into an appetizing state, but this is one of my favorites.  Be sure the kale is as fresh as possible when you prepare the chips.  Also, the smaller, tightly curled leaves are less bitter than the larger leaves (in my experience).  Notice that when the kale chips are done they are substantially smaller in size.

These are really easy and really delicious!  I use them as a plate garnish to accompany  Shrimp and Grits.


PREHEAT the oven to 250 degrees F.

WASH AND DRY your kale leaves.  Tear the leaves away from the center ribs and place in a large bowl.

DRIZZLE OLIVE OIL onto the leaves and toss with your hands to coat the kale evenly.  Add salt and pepper, then toss again.

ARRANGE the leaves on a baking sheet evenly and place in the oven.

AFTER 8-10 MINUTES “stir” the leaves on the baking sheet.  The trick here is to dehydrate the leaves so they become crunchy.

RETURN the baking sheet to the oven for 5-7 more minutes.  If some of the leaves become discolored take them all out, you’re done!

Pour them into a bowl and eat ’em like popcorn.  Yum!


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