You can tell it’s still resolution season if I’m attempting to make kale chips! The process is super easy:
- Tear kale into 1.5″ pieces
- Toss with 1 Tbs Olive Oil and S&P to taste (less is more when it comes to the oil, if there is too much the kale wont crisp and when soggy it is inedible)
- Spread into a single layer on a baking sheet (one head of kale will fill two baking sheets)
- Bake at 300 for 15-20 minutes until crisp but not browning
Although I am a health conscious cook, I wouldn’t go as far as to say that I am a healthy cook – I love food and taste matters. Unfortuantely when it comes to Kale Chips, the texture is right on but the taste leaves much to be desired. They are light and airy but mostly taste like seaweed.
Too delicate to be used for hummus or white bean dip – maybe they would hold up to some good old ranch? I’m also considering a re-do using either hot chili powder for pizazz or honey with the olive oil for a sweet touch. Has anyone had success flavoring Kale Chips to taste like more than just kale?
Cook these during superbowl!