I like kale just about any way you can prepare it. Past attempts in making kale chips turned out soggy or burnt. Leave it to David Lebovitz, one of my favorite bloggers and pastry chefs, to perfect the recipe. The seasoning options are endless, think Greek seasoning blend, Goya, sesame and soy, or Cajun seasoning. Kale chips are also the perfect answer to low carb eating. Crispy and crunchy like potato chips + low in carbs and high in fiber = delicious snack food!
Recipe from davidlebovitz.com (http://www.davidlebovitz.com/2013/06/kale-chips-recipe/)
About six servings
- 6 to 8 cups (140 to 200 g) kale leaves; if large, tear them into bite-sized pieces
- 1 tablespoon olive oil
- flaky sea salt
Preheat oven to 350ºF. Remove the tough stems from the kale and wash and spin dry the kale thoroughly. This recipe can easily be doubled. Just be sure to rotate the baking sheets in the oven for even cooking.
Put the kale on an unlined baking sheet and drizzle with the olive oil, then massage it into the leaves.
Spread the kale leaves in an even layer on the baking sheet and put in the oven. After about 5 minutes, use a spatula to separate any leaves of kale that are clumping together.
Continue cooking the kale for about 20 minutes, until the leaves are crisp. Remove from the oven and sprinkle fairly generously with salt.