Sunday, December 20, 2009

Kale Crisps

Kale is delicious! But sometimes, it comes in quicker than you can eat it. I remembered having sampled kale crisps at The Daily Juice several months ago, and I realized that making it couldn't be all that hard. Indeed, it is simple! And, after about 30 minutes of your time (including baking time), you are rewarded with a lovely bunch of crisp, seasoned kale that is a healthy snack. The sad truth is, this was so addictive that I ate the entire bowlful myself (an entire bunch of kale -- enough for probably 4-6 people) in one sitting.

Kale Crisps

1 bunch kale
Olive oil (either drizzled from a bottle, or sprayed in a mister)

Wash the kale and let dry. Remove the leaves from the stalks, and tear into bite-sized pieces. Spread out on an ungreased cookie sheet. Spray with olive oil (not too much -- just a fine misting will do). Sprinkle with seasonings -- I used kosher salt and a specialty seasoned salt that is quite spicy; I might recommend red pepper flakes in its place. I've also since read a great suggestion for replacing the olive oil and substituting with Bragg's liquid aminos.

Bake at 325 for 15 minutes, rotating the pan half-way through. Remove from oven and snack!

Farm box ingredients used: kale

1 comment:

Holly Tompkins said...

I remember tasting the kale chips at Daily Juice with you. I made my own a while back. I overseasoned one batch and they were too salty but the other batch turned out fantastic.