Kale is one of my daughter’s favorite green vegetable to eat. I had always stir-fry it with some garlic and soy sauce, sometimes oyster sauce and she’ll polish it clean. The past few years, I’ve been hearing about this baked kale chips and even seen it being sold as chips at the grocery store. I decided to go ahead and gave it a try. I’ve tried both regular kale and Tuscan kale. They both taste pretty similar, though I must say that I prefer the regular kale over the Tuscan. The Tuscan kale left more of the “bitter” taste. My daughter loves both however. She can really eat those like no other business. My husband didn’t like it as much at the beginning, but he couldn’t stop munching on it when I made it again few days ago. If you have kids that resist eating vegetables, this baked kale chips may make it into their list, hopefully! 😉
CRISPY KALE CHIPS
Ingredients
- 1 large bunch kale or Tuscan kale
- Extra-virgin olive oil
- Kosher salt
Instructions
- Preheat your oven to 250 F. Wash the kale thoroughly with cold water and then pat dry. Remove the kale leaves from the tough ribs and cut into smaller pieces
- Line your baking sheet with some parchment paper. In a large bowl, toss the kale with some olive oil and kosher salt, easy on the salt as a little may go a long way. Place the kale on the baking sheet in a single layer, do not overcrowd the baking sheet. Use more than one baking sheet if you need to. Roast the kale until crispy, about 35-40 minutes (with my oven anyway, check your oven as it may not take as long with yours)
- Serve as snack
