I have half a bunch of kale leftover from making soup, so I decided to follow my daughter’s suggestion and try making kale chips. People are so creative….I never would have thought to bake kale leaves until crisp and eat them like chips or use as a crispy garnish for salads.
Sounds counter-intuitive, right? Turns out you can actually oven roast dry kale leaves in a low oven for just a few minutes and the kale comes out dark green and crispy! It’s a delicate crisp however, I wouldn’t pack a bag of these in your child’s lunch box in place of chips! By lunchtime, your child would be in detention for having pulled out a bag of suspicious green powder……hahahaha
They are perfect as a garnish on soups and salads, however!
- kale leaves, deveined, wash and dried, cut or sliced
- 2 tablespoons olive oil
- light sprinkle of sea salt
Preheat oven to 300 degrees.
Toss the kale leaves in a large mixing bowl with only a wee bit of oil.
Layer on a large cookie sheet. Sprinkle lightly with salt. Do not overcrowd as we want to dry them out, not steam them!
Bake for 15 to 20 minutes until crisp.