“By now everyone has probably tried kale chips. They are a healthy fresh “mini bite” to tide you over before dinner or serve along a sandwich instead of potato chips. Here are my tried and true kale chip tips to ensure the perfect crisp bite every time. Keep it fresh… simple…significant ! “ Britt
Tip 1: Dry kale = crisp chips. Make sure you wash and completely dry the kale…. a salad spinner is good for this.
Tip 2 : Don’t drench in oil. A little bit of oil goes a long way. Drizzle only about 1 1/2 tablespoons on a large bunch of kale and massage into leaves.
Tip 3 : Spread out in single layer on sheet pan. This will ensure that no chips are soggy.
R E C I P E:
1 large bunch of kale
1 1/2 tablespoon olive oil
1 teaspoon red pepper flakes
1 tablespoon parmesan cheese grated (optional)
Preheat the oven to 350 degrees. Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem (stems can be saved and used in juices or smoothies). Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.Toss the kale with the olive oil, 1 teaspoon kosher salt, and red pepper flakes. massage into leaves. Divide the kale among 2 sheet pans or roast in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15minutes until crisp. If desired after 10 minutes, sprinkle with freshly grated parmesan cheese and roast 5 more minutes until crisp.enjoy!!!