CRISPY Kale Chips
Over the years, I've made several botched batches of kale chips. Finally, I applied a Texas BBQ method to the process (ironic I know) and baked them LOW and SLOW. I also allowed them time to "rest" (dry). My preschooler is really into roasted seaweed right now, so this made an easy alternative that I can add to her lunch bento.
2 TBS olive oil
salt & pepper to taste
*you can use the bagged kale if you have some on your fridge you need to use. I did just that for the photos and they turned out great. The downside is you have to really sort through the leaves to remove the stems/ribs
*you can use any seasoning you want (nutritional yeast, smoked paprika, garlic powder, etc.)
1. Preheat your oven to 275 degrees. Wash the Lacinato kale, AKA: dino kale or Tuscan kale, and completely dry the leaves. when I am making kale chips, you can use curly kale if you like it better though. A salad spinner and a towel really help! 2. Remove the ribs of the kale with a paring knife or kitchen scissors and discard (you can compost the scraps or use them to make broth). You can cut your leaves into whichever size you desire (in half, quarters, or wait until the chips have finished baking to break them in pieces).
3. Place your Kale leaves into a bowl and drizzle with the olive oil. Massage the oil into the Kale leaves. I use disposable rubber gloves when I massage Kale leaves, just to be extra sanitary.
4. Lay the leaves in a single layer on a baking sheet. This gives you a chance to second check your rib removal work if you're using pre chopped Kale. Season the Kale with salt ( I go nuts for this one!) and pepper.
5. Place baking sheets in the oven and bake for 25-30 minutes. Allow the Kale to cool completely and dry for at least one hour. Once your Kale has completely dried out you can keep them in a sealed storage bag with all the air squeezed out for about 3-4 days.