From Garden to Table - Kale Chips
I wasn't expecting a big harvest of kale from the garden this morning. But I was thrilled just the same. After I posted my haul on Facebook, I got some private messages from friends asking for a recipe for kale chips.
So here it is as I make them. I used some herb-salt that I brought back from Italy but you can make your own blend with rosemary, parsley, thyme, and oregano, and chili pepper. For one batch, I had to use one of my secret guilty pleasures, truffle salt. So make your kale chips. It's easy, healthy and delicious! Takes the guilt right out of snacking!
Kale Chips
Ingredients
- Approx. 1/2 bunch kale leaves
- 1/2 tablespoon extra virgin olive oil or melted coconut oil
- 1/4 teaspoon sea salt or herb- salt or spices of choice
Directions
- Preheat oven to 300F.
- Remove the spine from the kale leaf. Wash and spin the leaves until thoroughly dry.
- Put kale leaves into a large bowl. Massage in the oil until all the leaves are coated.
- Sprinkle sea salt or any herb-salt and spices of choice.
- Line a baking sheet with parchment paper and spread out the kale leaves.
- Bake for 10 minutes, rotate the pan, and bake for another 10-15 minutes . Make sure the kale is not getting scorched.
- Let the kale cool on the sheet for a couple of minutes before serving.
