Kale Chips, all the cool kids are eating them
So you've tried steamed kale, my yam and kale pancakes, sauteed kale, and face it, your family just doesn't like kale.Â But it's so nutritionally dense!Â It's the thing we should all be eating EVERY DAY to live a healthier life.
When in doubt, make chips.
Preheat your oven to 300.
De-Stem, wash, and dry your kale.Â A salad spinner works best to get all of the water off.Â Your kale has to be really dry to make good chips.
Rip or cut leaves into bite sized pieces
Spray your kale with olive or canola oil, easiest to use one of those pump spray oil bottles that are popular these days.Â Don't have a spray bottle? Put the kale in a large bowl with a couple of tea spoons of oil and toss it around until all of the pieces are coated.
Sprinkle with Parmesan cheese,Â nutritional yeast, garlic salt, sea salt, seasoning salt, or some chili lime seasoning.Â Use what your family likes.Â Your family likes spicy food?Â Make the chips spicy!
Warning, don't over season.Â When the kale is raw and ripped up it looks like big pieces.Â But after the chips are done, the pieces are much smaller and thinner, thus concentrating the seasoning.Â It's easy to over salt.Â Hold back a little.
Place kale on your cookie sheet and bake for 10-15 minutes until edges are brown but not burnt. Try not to overcrowd the pan which can lead to the chips not being crunchy.Â Be certain to check on it often as they can go from perfect to over done in a very short time.
I make these up in our little toaster oven that has a convection option.Â On convection in my toaster oven, the chips take 9 minutes.
The chips are done when they are crisp, crunchy, and the edges are slightly brown.