Classic kale chips
Classic kale chips
Ingredients
1 bunch of kale – washed and dried
1 teaspoon olive oil
Sea salt or Himalayan to taste (I use about 1 teaspoon)
Steps
Preheat oven to 275 degrees F.
It is important you start with dry kale. Remove the leaves from the stalk (see tips below). Put the leaves in a large mixing bowl. Pour olive oil over top and sprinkle with salt.
Use your hands to make sure each leaf is coated with the oil. When they are all coated spread them evenly on a baking sheet. Don’t overcrowd.
Bake for approximately 10 minutes, rotate the pan and bake another 10 – 15 minutes. You have to watch them closely because the cooking time depends on the moisture content of the kale. Let them cool on the baking sheet for a few minutes, before enjoying.
Kale chips can also be made in a dehydrator. The preparation is the same, however, instead of the oven they go into the dehydrator for approximately 4 hours. The beauty with this method is you can’t burn the chips.
Tips
Washing and storage – as soon as you bring the kale home, trim the stems and wash the leaves. Then soak in a sink full of cool water to make sure they are well hydrated. This step can also be repeated if your kale is starting to look limp.
Preparing – Hold the kale stem with one hand. Place your other hand’s thumb and pointer finger just below it on the stem. With medium pressure run your fingers down the stock, the leaves should come off easily. Save the stems for juicing or smoothies.
