Salted Kale Chips

December 2, 2010

I realize that  kale chips aren’t exactly novel. They’ve been prominently featured all over the blogosphere for months, maybe even years, now and I finally decided to see what all the hype was about. First, you should know that I have an unrelenting aversion to jumping on bandwagons, which explains my hesitation to try this latest food craze. But try it I eventually did- to my delight and surprise. I wish now that I hadn’t waited so long. I played with the recipe a bit and put my own twist on it and I encourage you to do the same when trying new recipes. You could just as easily go with kale and salt, forgetting the other ingredients. This is an ideal way to use up the last of that wilted kale that sat too long in the fridge. Fresh or wilted, it crisps up all the same.

Here’s what you need to get started.

A bunch or bag of kale leaves

juice of 1/2 small lemon

good sea salt or kosher salt

Directions: Preheat oven to 350 degrees. Clean, dry, and de-stem the kale. Then, chop or tear the leaves into bite-sized bits. Next, place the kale leaves on a cookie sheet or other baking pan and drizzle with lemon juice and a good bit of salt. Bake for 10 min until the edges of the leaves start to brown and the leaves get brittle and crispy.

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Serve with a bit of fresh cracked pepper and/ or parmesan. Kale chips crisp up nicely so they can actually take the place of chips. They are a great side dish or snack food to serve at parties. You may even want to try dipping them in a variety of sauces. Some people even recommend ketchup, though I’m not sure I’d go that far. Crunch away!

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Other posts you may enjoy:

  1. Crunchy Kale Salad
  2. Garlic Kale and Sweet Potatoes
  3. Kale and White Bean Minestrone
  4. Baked Broccoli Chips
  5. Salted Double Fudge Cookies

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