Kale is in season. We love it and it's super nutritious. However, sometimes you can only eat so much sauteed kale. Tonight with dinner we tried our first batch of kale chips for the season.
1 bunch of kale
a few tablespoons oil
sea salt
Set the oven to 425.
Rinse the kale and remove the leafy part from the stalk.
Cut or rip into "chip" sized pieces.
In a big bowl, rub the oil on the leaves and sprinkle with salt. At this point, you can add any number of spices, if you'd like.
Previously, I'd put the kale directly on an oiled pan, but that requires turning. This time, I put drying racks on the pans and put the kale on the rack (much like how I make jerky).
I have a hot spot in a back corner of my oven, so I rotate my pan. 4 minutes to a side seemed to be the ideal amount of time for crispy but not burnt.
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Kale chips are the best! You have to try them with apple cider vinegar too.
ReplyDeleteIsn't kale high in oxalates, not to mention salicylates?
ReplyDeleteYes, they are. But since we are no longer avoiding/limiting either of those, it's not a big deal. :)
ReplyDeleteI made these today and loved them!
ReplyDelete